Ingredients:

  • 2 tbsp (14g) Ground flaxseed meal
  • 5 tbsp (75ml) Warm water
  • 2 cups (250g) Whole wheat pastry flour
  • 1 tsp (5g) Baking powder
  • 1/2 tsp (3g) Baking soda
  • 1/2 tsp (3g) Sea salt
  • 1 tsp (2g) Ground cinnamon
  • 1/2 cup (120ml) Pure maple syrup
  • 1/2 cup (125g) Unsweetened applesauce
  • 1/2 cup (120ml) Unsweetened almond milk
  • 1 tsp (5ml) Pure vanilla extract
  • 1 tsp (5ml) Apple cider vinegar
  • 1 cup (150g) Fresh blueberries

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or silicone cups.
  2. Prepare the flax egg by whisking the ground flaxseed meal and warm water in a small bowl; let it rest for 5 minutes until it reaches a gel-like consistency.
  3. In a large mixing bowl, sift together the whole wheat pastry flour, baking powder, baking soda, sea salt, and cinnamon.
  4. In a separate bowl, whisk together the flax egg, maple syrup, unsweetened applesauce, almond milk, vanilla extract, and apple cider vinegar until well combined.
  5. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture gently until just combined, ensuring you do not overmix.
  6. Gently fold in the fresh blueberries or your chosen mix-ins.
  7. Divide the batter evenly among the 12 muffin cups. Bake for 20–22 minutes until the tops are golden brown and a toothpick comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.