Blueberry Applesauce Muffins
These blueberry applesauce muffins are made with whole wheat flour and are naturally sweetened, making them super healthy and low calorie. They only require 10 ingredients to make, and can easily be made vegan, too!
Equipment
- Muffin Tin
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour
- 1 tablespoon ground flaxseed
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 eggs (see notes to make vegan)
- ¾ cup unsweetened applesauce
- ¾ cup honey (or pure maple syrup)
- 1 ½ teaspoons pure vanilla extract
- 2 cups frozen blueberries
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, add the flour, ground flax seed, baking powder, cinnamon, and salt. Stir to combine. Then set aside.
- In a large bowl, whisk together the eggs, applesauce, honey, and vanilla.
- Add the dry ingredients to the wet ingredients and fold gently until half of the flour has combined.
- Fold in the frozen blueberries and stir gently until the remaining flour combines. Do not overmix or your muffins can become tough.
- Add muffin liners to a standard muffin tin and lightly spray with oil to prevent sticking. Fill cups just over ¾ of the way full.
- Bake at 350 degrees F for 30 minutes or until a toothpick comes out with moist crumbs.
Notes
To make these blueberry muffins vegan, use two flax eggs instead of real eggs. Mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let stand for 10 minutes to thicken. Then mix it with your wet ingredients!