I’ve been exploring a newer cookbook, Forks Over Knives Family by Alona Pulde and Matthew Lederman. These muffins are based off of their Fresh Fruit Muffin recipe included in the book.

Muffin Batter

1 1/2 cup non-dairy milk (I use unsweetened almond)
2 Tbsp ground flaxseed
2 tsp apple cider vinegar
1 1/2 cup maple syrup
1 cup applesauce
2 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tbsp chia seeds
2 cups frozen or fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Preheat oven to 350 F.

In a small mixing bowl, combine blueberries, lemon zest and juice. Stir to coat blueberries and set aside.

Grease and flour two muffin tins (or use paper cupcake liners).

In a stand up mixing bowl, combine milk, flaxseed and vinegar. Stir and let stand for 5 -10 minutes.

To milk mixture add maple syrup, applesauce and vanilla. Stir.

In a separate bowl, combine flours, oats, baking powder, baking soda, chia seeds, and salt. Stir to combine.

Add dry ingredients to liquid ingredients and mix just until combined – don’t overmix. Fold in blueberries.

Divide batter among muffin cups and bake 30 – 45 minutes at 350 F, until inserted toothpick comes out clean.

Remove muffin pans from oven and allow to cool on racks before removing muffins.

Makes 2 dozen muffins