These wholesome eggless blueberry muffins are quick and easy to make and only take 25 minutes in the oven.
Grant’s mum Ann used a recipe from Dr Caldwell Esselstyn that has applesauce to bind and thicken, honey to sweeten and whole-wheat and oat flours for plenty of fibre. You can use either frozen or fresh blueberries, but my preference is fresh, right now you can get three punnet’s for $6.00 at Fruit World.
1 cup whole-what flour
1 cup oat flour
1 tsp baking powder
1/2 tsp premium baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup (or less) raw Manuka honey
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1 cup oat milk
1 cup blueberries, fresh or frozen
Preheat your oven to 400 degrees.
Mix the first six ingredients in a large bowl.
Place remaining ingredients in the center. Carefully fold from center to outside until all ingredients are blended. Be very careful not to over stir.
Spoon the batter into a nonstick muffin pan (or coat an ordinary muffin pan with vegetable spread).
Bake for 25 minutes or until the tops are brown. Makes 8-10 muffins or 16 small muffins.