I claim that these goodies can swing either way, depending on what you happen to be in the mood for. And guess what? They happen to be vegan, again, and from The Happy Herbevoire cookbook. I sway towards recipes in this book because they are not just vegan-friendly and tasty, but also happen to be low-calorie.
Blueberry Maple Muffins
What's Inside:
-1 1/2 cups whole-wheat flour
-1/2 cup rolled oats
-2 tsp baking powder
-1 tsp baking soda
-1 tsp cinnamon
-1/2 tsp ground ginger
-1 cup unsweetened applesauce
-1/2 cup brown sugar
-1/4 cup maple syrup
-3/4 cup frozen blueberries
How to Make Them:
1) Preheat oven to 350 degrees. Line muffin tray with paper liners and spray them lightly.
2) In a large bowl, whisk flour, oats, baking bowder, baking soda and spices together until well-combined
3) Add applesauce, sugar and maple syrup and stir until almost combined
4) Add blueberries, stirring until just combined
5) Spoon into paper liners until about 3/4 full
6) Sprinkle additional oats on top
7) Bake for 18 to 25 minutes or until toothpick inserted in center comes out clean
What's Inside:
-1 1/2 cups whole-wheat flour
-1/2 cup rolled oats
-2 tsp baking powder
-1 tsp baking soda
-1 tsp cinnamon
-1/2 tsp ground ginger
-1 cup unsweetened applesauce
-1/2 cup brown sugar
-1/4 cup maple syrup
-3/4 cup frozen blueberries
How to Make Them:
1) Preheat oven to 350 degrees. Line muffin tray with paper liners and spray them lightly.
2) In a large bowl, whisk flour, oats, baking bowder, baking soda and spices together until well-combined
3) Add applesauce, sugar and maple syrup and stir until almost combined
4) Add blueberries, stirring until just combined
5) Spoon into paper liners until about 3/4 full
6) Sprinkle additional oats on top
7) Bake for 18 to 25 minutes or until toothpick inserted in center comes out clean
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