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Eggless Blueberry Muffins

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5 from 1 review

Eggless Blueberry Muffins are fluffy, soft and delicious made with white whole wheat flour for an extra boost of fiber. These make a scrumptious breakfast or snack! 

Nut Free, Egg Free, Soy Free, Dairy Free

Ingredients

Scale
  • ⅓ cup unsweetened applesauce
  • ½ cup milk or non-dairy milk alternative
  • ⅓ cup melted coconut oil or other mild-tasting oil
  • ¼ cup white sugar or coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups white whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup blueberries

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners or spray with nonstick spray.
  2. In a large bowl mix together the applesauce, milk, oil, sugar, and vanilla extract.
  3. Add flour, cinnamon, baking soda and salt, mixing just until combined. Do not over mix. Fold in the blueberries.
  4. Using an ice cream scoop, scoop a generous scoop into each muffin tin (making 10 muffins).
  5. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool completely before enjoying! 

Find it online: https://chelseyamernutrition.com/eggless-blueberry-muffins/