Ingredients

The following ingredients have 12 Servings
  • 2 large eggs
  • 1 cup applesauce (unsweetened)
  • 1/2 cup maple syrup or honey
  • 1/3 cup avocado oil or coconut oil (melted)
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/3 cups spelt or whole wheat flour (plus 1 tbsp for dusting)
  • 1 1/2 cups blueberries (fresh or frozen)

Instruction

  • Preheat oven to 425 degrees F and line muffin tin with unbleached muffin liners or use silicone muffin tin (I used both and didn't spray anything).
  • In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix.
  • In a small bowl, toss blueberries with 1 tbsp flour, add to the batter and give a few stirs.
  • Using large ice cream scoop, fill 12 openings with batter. Bake for 10 minutes, reduce oven temperature to 375 degrees F, and bake for another 10 minutes or until toothpick inserted in the middle comes out clean.
  • Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.