3 tablespoons powdered egg replacer (I use Ener-G)
1/4 cup water
1 cup evaporated cane sugar
1 cup whole wheat flour
1 teaspoon baking soda
1 – 6 ounce container blueberry flavored coconut milk yogurt
1 tablespoon vanilla
1 tablespoon almond milk
6 sliced strawberries
1 cup blueberry granola
1) Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pan with 8 liners.
2) Mix together water and egg replacer in a small bowl. In a large bowl, combine sugar, flour and baking soda. In a separate bowl, combine yogurt, vanilla, and almond milk. Add all wet ingredients to dry bowl and stir until just mixed and then gently stir in the strawberries.
3) Divide batter between 8 cupcake liners. Top each muffin with blueberry granola. Bake for 22 minutes or until done. Enjoy!