Blueberry Carrot Muffins

By bweber

Ingredients

• 1 cup white whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• Pinch of salt
• 1/4 cup applesauce
• 1/4 cup plain yogurt
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 4 Tbsp maple syrup
• 1 Tbsp melted coconut oil
• 2/3 cup shredded carrots
• 2/3 cup blueberries

Preparation

Step 1

Preheat your oven to 350 degrees F.

Whisk together flour, baking soda, baking powder, cinnamon, and salt.

In a separate bowl, whisk together your applesauce, yogurt, vanilla extract, unsweetened almond milk, maple syrup, and your melted coconut oil (add coconut oil last).

Combine both your wet and dry ingredients, mixing thoroughly with a spoon.

Fold in your shredded carrots and blueberries.

Place in a lined or greased muffin tin and bake for 15-17 minutes.