Dairy, Oil, and Refined Sugar Free Blueberry Muffins
makes 12 muffins
1/2 cup 100% pure maple syrup
2 tablespoons ground flax mixed with 1/4 cup plus 1 tablespoon water(if you can eat eggs, you can skip this flax and water and use 2 eggs)
1 cup unsweetened apple sauce
1/4 cup water
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 3/4 cup whole wheat flour
1/3 cups oats, plus some to sprinkle on top of muffins
1 cup blueberries ( I used frozen)
Preheat your oven to 325°F, and line or grease your muffin tin. Mix your dry ingredients in a large bowl. Using a fork, mix in your wet ingredients, but don’t overmix. Gently fold in your blueberries using a spatula.
Fill each cup of your muffin tin about halfway. Sprinkle with more oats on top, if you’d like. Bake 20 – 25 minutes, or until tester comes out clean. Cool 5 minutes in tin on wire rack, then remove the muffins from the tin and cool completely on rack. Muffins will keep in a sealed bag or covered cake dish for a few days, depending on the temperature of your kitchen.