Blueberry muffins

These are wholesome, minimally sweet muffins. It can be used for breakfast, brunch or as an afternoon snack. Healthy and yet tasty. They are wonderful for a quick breakfast option.

Ingredients

2 cups whole wheat flour
11/2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1 tsp nutmeg powder (optional)
½ cup date paste
¾ cup plant milk (soy milk)

1 tbsp vanilla extract
1 tsp. white vinegar
1 cup apple sauce (unsweetened)
1 cup blueberries +handful extra to place on the top
Muffin liners approx. 18 medium or 12 big size liners
Nonstick spray to oil the liner

Method

  • Preheat oven to 350 degrees F.
  • In a large bowl add all the dry ingredients like whole wheat flour, baking powder, baking soda, salt, nutmeg.
  • In a mixing bowl, whisk together all the wet ingredients except the blueberries.
  • Now pour the wet mix to the dry mix. And mix it all well until well combined. Batter will look thick which is normal.
  • Lastly mix the blueberries leaving some aside for the decoration. Scoop and fill your muffin liner ¾ with the batter. Top some extra blueberries on the top.
  • Place in the oven and bake for 20 to 25 minutes until brown and tooth pick come out clean.
  • Remove from oven, allow cooling and done.

Notes

  • This muffin may stick to the liner so it’s best to spray with little oil or best to use silicon liners.
  • Frozen blueberries will work too. Any dry fruits like raisins, sultanas and cranberries will work.
  • You can freeze these conveniently for up to a month. Wrap them individually and freeze so you bring out as many you want. Let the muffin thaw on the kitchen counter for 30 minutes and enjoy.