Whole-Wheat Berry Muffins

Whole food plant based,no salt, oil or sugar added. (WFPB NO SOS). Changed and saved my life. Lost 120 pounds. See profile pick.

⅔ cup unsweetened plant-based milk

1 tablespoon ground flaxseeds

1 teaspoon apple cider vinegar

2 cups whole-wheat pastry flour

2 teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

½ cup unsweetened applesauce

½ cup pure maple syrup

1½ teaspoons pure vanilla extract

1 cup berries

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake. These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them-they are perfect for muffins because they’re tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.

Directions at forksoverknives.com

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