Healthy, Whole Wheat Blueberry Muffins

These were light and fluffy and not too sweet. My 4 kids devoured them! Thanks, Prevention RD for the recipe!

Ingredients

• 2 cups whole wheat pastry flour or white wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ cup sugar
• 2 eggs
• ¾ cup unsweetened vanilla almond or coconut milk
• ¼ cup unsweetened applesauce
• ¼ cup honey
• 1 cup blueberries (fresh or frozen)

Instructions

1. Preheat oven to 350 F. Line a muffin tin with 12 liners or lightly grease; set aside.
2. In a large bowl, whisk to combine the flour, baking powder, and baking soda; set aside.
3. In a medium bowl, whisk together the sugar and eggs until well-combined. Add the milk, applesauce, and honey; whisk well.
4. Mix the wet ingredients into the dry with a spatula until moistened throughout. Fold in blueberries. Scoop batter evenly into muffin wells and bake for 18-20 minutes or until an inserted toothpick is cleanly removed. Allow to cool for several moments in the muffin tin before transferring to a wire baking rack to cool completely.