Yield: About 18 muffins
4tsp egg replacer
4 Tablespoons plus 1/3 cup plus 4 Tablespoons So Delicious coconut milk (vanilla, original or unsweetened)
1 3/4 cup unbleached flour
1/4 cup oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Earth Balance
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 ripe bananas, mashed
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
1/2 cup slivered or crushed almonds
1/2 cup shredded coconut flakes
Preheat oven to 375 degrees and line your muffin tins.
In a small bowl, combine egg replacer and 4 Tbsp So Delicious. Whip with a fork really well then set aside.
In another smallish bowl, combine flour, oat bran, baking soda, and salt. Set aside.
Using your Kitchenaid (or manpower), combine Earth Balance and both sugars until smooth. Add egg replacer mixture and continue to mix.
When smooth, add remaining 1/3 cup plus 4 Tablespoons So Delicious and vanilla.
In a separate small bowl, mash the bananas with a fork.
With the Kitchen Aid on low, alternately add flour mix and banana to your Earth Balance mix. Mix until just barely combined then gently fold in almonds, blueberries and coconut.
Note: if you're using a Kitchen Aid, now is the time I go manual... I use a spatula to fold everything in.
Spoon the batter into the lined muffin tins, filling basically to the top.
Bake for 18 minutes, then check with a toothpick. If it comes out clean, you're done; otherwise bake for another couple minutes until your toothpick comes out clean.
Once done, take out of oven and let them cool for about 5 minutes in the pan then remove and transfer to a cooling rack or plate.
These are great on their own for breakfast, served with a little Earth Balance. They are also fantastic as dessert: simply slice, toast and add a little So Delicious coconut ice cream in coconut almond chip or regular coconut or any other fantastical flavor. Mmmm.