1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup soy milk
2 tsp. apple cider vinegar
3/4 cup brown sugar
1/4 cup oil
2 tsp. vanilla extract
1 cup blueberries, fresh or frozen
1 cup pecans, chopped
For the topping:
1 cup rolled oats
1/4 cup vegan margarine
1/2 cup brown sugar
Preheat the oven to 375 degrees.
Combine the soy milk and apple cider vinegar and set aside.
Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. In a separate bowl, combine the mashed bananas, sugar, oil, vanilla extract, and curdled soy milk. Mix the dry ingredients with the wet ingredients, then add the blueberries and pecans.
In a separate bowl, mix the rolled oats, margarine, and brown sugar with your fingertips to form course crumbs for the topping.
Scoop the batter into a lightly greased muffin pan. Sprinkle the topping onto the muffins, and bake for about 30 minutes, or until the tops are crispy and golden brown.
