Thanks for all the vegan breakfast suggestions -- we wound up changing plans slightly and cooking dinner instead (rice and beans, tortillas, salsa, tofutti sour cream, delicious) but I did bake some vegan muffins for our guests' return tomorrow. Orange juice and a fair amount of oil seem to be the magic ingredients, and they're actually pretty good.
That's the first recipe I'll put here; the second is the one I baked two batches of for me and J. and various others this weekend. It's probably the most perfect no-butter muffin recipe I've ever encountered. If you don't have vegans to feed, I recommend that one. :)
Eggless blueberry muffins, from CHG's Food Blog
¾ cup blueberries
½ cup sugar
¼ cup oil
2 tsp baking powder
½ tsp vanilla
1 ¼ cup flour (I did 1 c flour and 1/4 c ground flaxseed)
½ tsp baking soda
½ cup plus 1 tbsp orange juice
Preheat oven to 325.
Mix the baking powder, baking soda, and flour together. Mix the sugar, vanilla, oil and orange juice together (if too dry, add a little more orange juice). Add the sugar mixture to the flour mixture and mix well. Drop the blueberries into the batter, do not mix. Bake 25 minutes, or until done.
Virtuous blueberry muffins, from Coconut & Lime
1 1/2 cups fresh blueberries
1 1/2 cups flour (I used 1 c AP and 1/2 c whole wheat)
1/2 cup sugar
1/2 cup buttermilk (I had to add a little more to the batter, which seemed way too dry when I first mixed it)
1/2 cup oil
1/4 cup flaxseed meal
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
Preheat oven to 350. Line or grease and flour `1 12-well muffin tin. In a large bowl, stir together flour, sugar, flaxseed meal, egg, vanilla, salt, oil, and the baking soda and powder until a fairly smooth batter forms. Fold in the blueberries. Divide evenly among 12 wells in a muffin tin. Bake 20 minutes or until a toothpick inserted in the center of the center muffin comes out clean. Cool on a wire rack.