Eggless Blueberry Muffins

Servings

Serving size

1 muffin

COOKING TIME

45 minutes

Ingredients

1 cup Whole wheat flour

1/2 cup Wheat flour, white, all-purpose, enriched, calcium-fortified

1/4 cup packed Light brown sugar

1/4 tsp. Salt

2 tsp. Baking powder

1/4 cup Canola oil

1 large Bananas, raw (overripe)

1/2 cup Almond milk, unsweetened

1/2 cup Applesauce (unsweetened)

1 cup Blueberries, raw (frozen is OK)

Instructions

Preheat oven to 325°F (160°C) and line or grease a muffin tin.

Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, banana, milk, and applesauce together in a separate bowl until smooth.

Lightly stir in the blueberries to dry ingredients.

Add liquid ingredients to the dry mixture and lightly fold together for 6 turns. Do not overmix! It is okay if there are still light patches of flour, they will absorb moisture.

Evenly spoon in batter into 9 prepared muffin cups, filling them about 1/2 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 18 minutes. A toothpick inserted into the center of a muffin should come out clean.