Monday, December 3, 2012

Whole Wheat, Dairy Free Vegan Blueberry Muffins


2 Cups Whole Wheat Pastry Flour
2 Tsp. Baking Soda
1 Egg
1/2 Cup Honey (or Maple Syrup)
1/4 Cup Avocado Oil (Olive Oil or Safflower Oil will also work)
3/4 Cup Coconut Milk (Skim milk will work also)
2 Tsp. Ground Cinnamon
1/2 Cup Unsweetened Apple Sauce
1 Cup Fresh, Washed Blueberries

Preheat oven to 350 degrees. Line your muffin tin with cupcake papers.
In a medium mixing bowl, whisk together the flour, blueberries and baking soda.
In a large mixing bowl, blend everything else with a whisk.
Add the flour to the wet ingredients and whisk again.
Pour into your muffin tin. Fill up the cups only half way.
Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.



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