This is adapted from SpeedVegan, who adapted it from La Dolce Vegan. I just really felt like muffins tonight, and banana muffins sounded tastier than ginger muffins. (Plus, I had all these things in the house.) I like to bake around the solstices and equinoxes -- makes for good seasonal tastiness.
2 cups unbleached flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup Sucanat
3/4 cup vanilla soy milk
1 banana, mashed
1/3 cup canola oil
1 cup frozen blueberries
Spray a muffin tin well with baking spray. Combine the dry ingredients in a bowl and mix well. In a separate bowl, mash the banana and add the soy milk and oil. Add the wet ingredients to the dry, just until incorporated (don't over-stir!). Stir in the blueberries. Fill the muffin cups. Bake in a 375 degree oven for 25-30 minutes, or until a knife comes out clean.
