Ingredients:

  • 1 ½ cups (192g) whole wheat flour
  • ½ cup (50g) rolled oats
  • ½ cup (100g) coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup (60ml) unsweetened applesauce
  • ¼ cup (60ml) melted coconut oil
  • 1 large egg, lightly beaten
  • 1 cup (240ml) unsweetened almond milk (or any milk)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) fresh or frozen blueberries, rinsed and dried

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together the whole wheat flour, rolled oats, coconut sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate small bowl, whisk together the applesauce, melted coconut oil, egg, almond milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold together. Be careful not to overmix.
  5. Gently fold in the blueberries until evenly distributed.
  6. Fill each muffin cup about 2/3 full with batter.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.