Blueberry Yogurt Muffins

• Total time: 30 min
• Cook time: 20 min
• Prep time: 10 min

• 2 cups white whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• a dash of salt
• ¼ cup raw sugar
• 1 whole ripe banana
• ½ cup vanilla nondairy milk
• 6 ounces vegan yogurt
• ¼ cup unsweetened applesauce
• 1 cup wild blueberries, frozen
• 3 tbsp lemon zest

Preheat oven to 350F. Thaw your blueberries (or use fresh). Line muffin tin with paper or silicone cups or use a nonstick pan, and set aside. In a mixing bowl, whisk flour with baking powder, baking soda, salt, and sugar.

In a small food processor or blender, whiz banana with 1/4 cup plant-based milk until silky smooth. Stir into flour mixture, then add yogurt, applesauce, and remaining plant-based milk. Stir a few times, add blueberries and lemon zest, and stir gently, folding in blueberries, until just combined.

Spoon into muffin cups and bake 15-20 minutes or until muffins are golden, firm to the touch, and a toothpick inserted in the center comes out clean.

Servings per batch: 12

• Calories: 116
• Fat: 0.80g
• Carbohydrate: 25.60g
• Dietary Fiber: 2.90g
• Sugars: 8.80g
• Protein: 3.50g