Berry Muffins
Adapted from "Kitchen in the Clouds" by Karen Alexander, M.A

1 1/2 cups oat bran
1 teaspoon Ener-G egg replacer + 2 tablespoons water
1/2 cup wheat germ
1/2 cup quick cooking oats
2 large overripe bananas – mashed
4 tablespoons ground flaxseed
1 1/4 cups rice milk
1/4 to 1/2 cup Sucanat or sugar
2 teaspoons pumpkin pie spice
3/4 cup ripe whole berries (raspberries or blueberries)
1/2 teaspoon baking soda

Preheat oven to 400 degrees.

Lightly coat muffin tins with cooking spray. Combine the oat bran, wheat germ, quick oats, flaxseed, Sucanat, and pumpkin pie spice in a large mixing bowl. In a medium bowl, whisk the egg replacer and water together. Add the bananas and rice milk. Combine wet ingredients with dry ingredients, stirring just until moist.

Place half of the muffin batter in the bottom of each tin. Add equal amounts of berries to each tin, then cover with remaining muffin batter. Bake for 15 to 20 minutes.