Ingredients:

  • 1½ cups whole wheat flour
  • 1 tbsp vegan powdered egg replacer or 1 tbsp ground flaxseed
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp baking soda
  • ¼ cup sugar
  • ¼ cup apple sauce
  • 1 cup water
  • 1 cup blueberries fresh or frozen

Instructions:

Preheat the oven to 375°. In a bowl mix dry ingredients first then add the wet ingredients and gently mix. Do not over mix. Add the 1 cup of blueberries and gently mix. Pour batter into a lined muffin pan and bake for 15-20 minutes or until a knife inserted in the middle comes out clean. Remember to fill half your plate with veggies and always eat your veggies first.

Servings:

Makes 8-10 Servings.

Get this recipe and more of my plant-based recipes in my Plantifully Lean Cook Book

2 Comments

  1. Jennifer Figueredo on February 2, 2021 at 8:12 am

    Just made these, and I used the 1TBS flax egg and my muffins stayed raw inside no matter how long I left them in the oven. What should I do next time?

    • Elisa Mess on February 2, 2021 at 6:45 pm

      I just made these and the recipe turned out fine. But, I only added 1 Tbsp of flax. I did not mix 3 Tbsp of water to it. Try that and see if it helps 🙂

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