Whole Wheat Vegan Persimmon Muffins

Preheat oven to 350º and grease 8 muffin tins.

Combine the flour through baking soda in a small bowl, and set aside. In a large bowl, blend the oil through rice milk. Slowly incorporate the flour mixture into the wet mixture, being careful not to overmix. Stir in the walnuts and equally divide the batter between your prepared muffin tins.

Bake for 15 – 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.