A fluffy, moist crumb studded with sweet, juicy blueberries. Oil-free & vegan, these muffins make a healthy breakfast or snack any time of day.
Keyword: blueberry, muffin, tahini, vegan
Servings: 12small muffins
1cupwhole wheat pastry flour
Preheat the oven to 350°F. Line a muffin tray with muffin liners, or grease muffin tin to prevent sticking.
Mix together flax and water and set aside.
Combine lemon juice and soy milk and set aside. The milk will curdle as it sits but this is okay.
In a large bowl, combine apple sauce, tahini, maple syrup, and vanilla.
Sift whole wheat pastry flour, almond flour, baking soda, baking powder, and cinnamon, making sure there are no chunks of flour/baking powder.
Add dry ingredients to wet and mix until just combined. Add in the blueberries and stir gently.
Fill up each muffin liner about 3/4 full, keeping in mind that they will rise while they bake. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tray to a cooling rack until completely cooled.