Vegan Lemon Blueberry Muffins

Prep time: 15 min.
Cook time: 25 min.
Yield: 12 muffins

Ingredients:

• 1 1/2 cup unsweetened applesauce

• 1/2 cup raw sugar

• 2 ripe bananas

• 1 teaspoon vanilla extract

• 2 teaspoons baking soda

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1 tablespoon plant-based milk of choice

• 2 cups whole wheat flour

• 1 cup rolled oats

• 1 cup fresh blueberries

• 1 lemon (zest and juice)

Directions:

1. Preheat oven to 350.

2. In a large mixing bowl add applesauce and sugar and mix well.

3. Add the bananas and mash with a potato masher until smooth.

4. Add in plant-based milk, vanilla, zest of whole lemon, and the juice of whole lemon and mix well. 

5. Add in baking soda, salt, cinnamon, rolled oats, and flour and stir to combine well. 

6. Fold in fresh blueberries.

7. Prep muffin tin by greasing it or placing paper cups individually. 

8. Portion out batter evenly into cups and place on baking rack.

9. Cook for 25 minutes or until tops are browned.

10. Place on cooling rack and serve or store for traveling. They freeze well too!