1 1/4 c. gluten-free oat bran

3/4 c. gluten-free flour

1/4 c. sugar

1 1/2 t. baking powder

1/2 t. salt

1 t. cinnamon

1/2 t. nutmeg

1/4 t. allspice

1 c. fresh blueberries

2 T. canola oil

1 t. vanilla

1 c. pumpkin puree

1/2 c. rice milk

4 t. egg replacer (equivalent to 2 eggs)

1/4 c. water

Preheat oven to 400º F

Mix together the dry ingredients (oat bran, flour, brown sugar, baking powder, cinnamon, salt, nutmeg, allspice) in a large bowl. Stir in the fresh blueberries.

Mix together the wet ingredients (pumpkin, rice milk, egg replacer, water and vanilla) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.

Pour mixture into muffin tins lined with muffin papers and bake for 18-22 min.

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