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Written by Parul Kharod MS, RD, LDN
Yield: 12 muffins
1 ½ cups whole wheat pastry flour
1 ½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup low fat dairy or alternate milk
½ cup maple syrup or molasses
1 egg or equivalent replacement (1 tbsp. ground flax seeds + 3 tbsp. water – Mix and let stand for 10 minutes)
2 tbsp. canola oil or melted butter such as Earth Balance
¼ cup applesauce
1 tsp. vanilla extract
1 cup fresh or frozen blueberries
½ cup chopped walnuts or slivered almonds
Preheat oven to 375° F
Use a 12 cup muffin pan or two 6 cup pans and insert paper liners in each cup
In a medium bowl, mix all the wet ingredients together
In a large mixing bowl measure the flour, salt, baking powder and baking soda and whisk together.
Add the wet ingredients and stir until just mixed.
Gently fold in the blueberries and the nuts.
Use an ice cream scoop to fill muffin cups about ¾ full.
Put in the oven on the center rack and bake for about 20-25 minutes or until center is done. (Check by inserting a toothpick – it should come out clean!)
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