Blueberry Muffins

These muffins are truly WFPB, light and cakelike (read: not dense like whole wheat things often are), and 100% delicious! They're very easy, too, if you just need a quick snack or treat. 

So far I've only made these with frozen berries, but fresh work just as well (maybe even better, who knows?) I've also tried subbing the berries with zucchini and adding some pumpkin pie spice. You can use any other kind of berry you prefer. The sky is the limit!

Blueberry Muffins

Forks Over Knives

⅔ C unsweetened almond milk
1 T ground flaxseeds
1 tsp apple cider vinegar
2 C whole-wheat flour
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
½ C unsweetened applesauce
½ C honey or maple syrup
1½ tsp vanilla
1 C berries

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or spray.
2. In a small bowl or measuring cup, beat the almond milk, flaxseed, and vinegar. Let sit while you prepare the other ingredients.
3. In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, honey, and vanilla to the well and stir together. Stir the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
4. Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean (if using frozen berries you may need to bake on the longer side, but check after 22 min regardless).
5. Let the muffins cool completely in the pan, about 20 minutes, then remove them from the pan and devour.