Egg-Free Pineapple Muffins

One of the challenges of trying to live a vegan lifestyle is baking.  I have always made muffins or coffee cake for breakfast on weekends.  So how do you make muffins without eggs?  This solution isn't perfect because it does have some powdered milk in the mix, but it is a compromise we can live with.

1 cup Kodiak buttermilk flapjack mix
1/4-1/3 cup pineapple tidbits, drained
1/4 cup honey
2/3 cup soy or almond milk (I like vanilla but plain works)

Mix all ingredients until just blended.  Spray muffin cups with cooking spray and fill 3/4 full.  Bake at 375 degrees until golden brown on top (about 20 minutes for smaller cupcakes.) makes 6 smallish muffins.

note: why Kodiak?

I like this mix because it is whole grain and has extra protein.  It doesn't taste as bitter as other whole wheat mixes I have tried. 

Note: if you are not vegan, just vegetarian, add an egg.  If you are not as concerned with fat, add 2 T of vegetable or olive oil.