- 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
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.
Makes 8-10 Servings.
Get this recipe and more of my plant-based recipes in my Plantifully Lean Cook Book