Ingredients

The following ingredients have 12 Servings
  • 3/4 cup white whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup coconut sugar
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1/4 cup applesauce
  • zest and juice of 1 lemon
  • 1 1/4 cup almond milk (or non dairy milk of your choice)
  • 1 cup fresh or frozen blueberries

Instruction

  • Preheat oven 375°F.
  • Lightly spray a muffin pan and set aside.
  • In a medium bowl, whisk together the flours, cornmeal, sugar, salt, baking powder, and baking soda.
  • In a larger bowl, whisk together the vinegar, applesauce, lemon juice and zest, and non dairy milk.
  • Stir the dry ingredients into the wet ingredients.
  • Fold in the blueberries and stir gently just to combine.
  • Fill the muffin tins about 3/4 full.
  • Bake for 20 to 25 minutes until a toothpick inserted in the center of the muffin comes out clean.
  • Let cool on a wire rack.