Clean Eating Blueberry Muffins


2 eggs, lightly whisked

1 c. applesauce, unsweetened

1/3 c. maple syrup or raw honey

1/4 c. coconut (melted) or avocado oil

1 tsp. pure vanilla extract

1 tsp. cinnamon

2 tsp. baking powder, aluminum free

1/2 tsp. baking soda

1/4 tsp. salt

2 c. spelt or whole wheat flour

1 1/2 c. blueberries, fresh or frozen

Preheat oven to 350. Line muffin tin with liners or use silicone muffin tins. In large mixing bowl, add eggs, applesauce, maple syrup, coconut oil, vanilla, cinnamon, baking powder, baking soda and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. DO NOT OVER MIX. Add blueberries and give a few stirs. Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick at least 30 minutes before transferring onto cooling rack to cool off completely. Store in glass airtight container in cool dry place for up to 3-4 days, in fridge for up to week or in a freezer for up to 3 months. Serves 12. 159 cal; 6g fat; 136mg sodium; 24g carb; 3g fiber; 6g sugar, 4g protein.