Vegan Lemon Blueberry Muffins
- 3/4 c whole wheat flour
- 3/4 c all purpose flower
- 2 t. baking powder
- 1/2 t. baking soda
- 1 c. unsweetened vanilla almond breeze
- 1 t. vanilla extract
- 1/4 c canola oil
- 1/4 c unsweetened applesauce
- 1/3 c packed brown sugar
- zest of 1 lemon
- juice of 1 lemon
- 1 c. mixed frozen blackberries and raspberries
- Preheat oven to 400F. Grease a 12 count muffin sheet and set aside.
- Combine all dry ingredients, mix lightly and set aside.
- Combine all wet ingredients plus sugar and mix thoroughly. Add in dry ingredients and mix until combined.
- Fold in frozen berries and place in the oven for about 25 minutes, give or take.
- Cool on a cooling rack and then, devour. Oh, I mean savor.
5 comments:
My gosh, both of those bakes look delish. I'm with you on the overly sweet muffins, so I'm definitely going to try those ones out. And your cous cous soup looks delish too.
Glad your tummy is happy girl :)
xx
Mmm, those muffins and bars look delicious! Using blueberries in baked goods is so summery. Hope you've had a wonderful end to your weekend!
Living with a boy with whom I am not in a relationship with... no thanks. I give you props girl.
Those muffins.. and the bars... omg. They look SO GOOD.
Love you!
I'd say you fixed yourself up perfectly for treats this week! I wish I was your neighbour!! ;)
YUM--those baked goods look AWESOME!!
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