Vegan Graham Cracker Muffins |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These are muffins with a crunchy twist Ingredients:
2 cups graham crackers (crushed) |
1/4 cup sugar (raw cane) |
2 teaspoons baking powder (aluminum free) |
1 cup soymilk (soy or other non-dairy) |
1 1/2 teaspoons egg substitute (ener-g) |
2 tablespoons filtered water (add to egg replacer) |
2 tablespoons honey (i used agave syrup) |
Directions:
1. Preheat oven to 400'F.
2. Grease a muffin tin with 12 cups or use paper muffin cups.
3. In a large bowl combine graham cracker crumbs, raw sugar and baking powder.
4. In a separate bowl mix milk, egg replacer and agave nectar until well combined.
5. Add the milk mixture to the graham cracker mixture until just combined, don't over mix.you want some lumps left in the batter.
6. Spoon into prepared muffin cups.
7. Bake for 15-18 minutes or until a toothpick comes out clean.
8. Let stand 5 minutes.
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