MAKES 6 JUMBO OR 12 STANDARD-SIZE MUFFINS
The taste of these muffins might make you feel self-indulgent, but they are full of wholesome ingredients. They’re the kind of treat that’ll get you through that stretch between meals without any guilt at all. Kids love them, too. They are a crowd pleaser for people of all ages. Drizzle some almond butter or homemade Raspberry Chia Jam on them or simply eat them straight up!
2 cups white whole-wheat pastry flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. Himalayan pink salt
⅓ cup melted coconut oil
1 cup unsweetened nondairy milk
¼ cup unsweetened applesauce
½ cup maple syrup
1 tsp. vanilla extract
1 cup fresh or frozen blueberries
1 Preheat the oven to 350 degrees F. Line a muffin pan with paper liners or lightly grease with coconut oil. (The latter is our favorite method. The muffins pop out of the tin perfectly.)
2 In a medium-size bowl, mix the flour, baking powder, baking soda, and salt together. Add the melted coconut oil to the batter and whisk until blended.
3 In a separate bowl, mix together the nondairy milk, applesauce, maple syrup, and vanilla extract.
4 Combine the dry ingredients and the wet ingredients in one bowl until well blended. Gently fold in the blueberries.
5 Scoop the batter into the muffin cups, filling them about one-third of the way. Bake for 25 minutes. Remove from the oven and let the muffins cool for about 15 minutes.
6 Store in an airtight container for up to 5 days.
