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.
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