blueberry muffins

I admit it, I like to eat pastries for breakfast; but it’s gonna take more than a donut to fuel this chic. Try these oil-free Blueberry Muffins to fuel your day.

This recipe is similar to The World’s Best Banana Bread. It travels well, isn’t too sweet, and is oil free.

 

Blueberry Muffins

Ingredients

• 1 cup applesauce
• 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
• 2 extra ripe bananas, mashed (if your bananas are not very ripe, you may need more sugar and liquid)
• 1 Tbsp plant milk
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
• 1 cup fresh or frozen blueberries
• 1/2 cup sliced almonds or other nuts (optional)

Do

1. Preheat oven to 350°.
2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
3. Add the bananas, plant milk and vanilla then mix well.
4. Add baking soda, salt, and flour. Mix again.
5. Add optional nuts and gently fold in the blueberries.
6. Pour into a sprayed pan muffin pan.
7. Cook for 25 minutes until a tooth pick comes out clean.
8. Remove from pan once cool.

These are great with a cup of coffee or even smoothie. I like to make them for brunch or potlucks. The hold up well in a lunch box and don’t need to be refrigerated.

This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.

What are your favorite kind of muffins? Blueberry will always be my favorite but I love almost every kind of muffins! Have you tried my Strawberry Banana Muffin recipe yet? It’s just as good!