2 cups - whole wheat flour
1 tsp - baking powder
1 tsp - baking soda
1/2 tsp - salt
1/2 cup - less refined sugar, brown sugar, maple syrup, or date paste
1 1/2 cup - applesauce
1/2 cup - plant milk
1 Tbsp - vanilla
1 tsp - apple cider vinegar or white vinegar
1 1/2 cups - blueberries
- Preheat oven to 350°F.
- In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, salt, sweetener of choice.
- In a medium bowl, whisk together apple sauce, plant milk, vanilla, vinegar, and date paste (if using).
- Pour the well-blended wet mixture into the large bowl with dry ingredients.
- Add blueberries to bowl and mix well.
- Spoon or scoop batter into a silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicone pan because these seem to stick to paper cups after baking.
- Place in oven and bake for 25 minutes.
- Remove from oven, allow to cool, and serve for breakfasts or a snack.
- Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
- These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
- I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support.
- Test the doneness of the muffins after 20-25 minutes with a toothpick inserted to the middle of one. When the toothpick comes out clean, they are ready.
- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
- Leftover muffins can be stored in an airtight container in the refrigerator for up to a week.
- These muffins also freeze well.