If you’re looking for a not-too-sweet, oil-free snack, dessert, or breakfast, look no further than these easy multigrain blueberry muffins. Dairy-free.
1 cup whole wheat pastry flour or whole wheat flour
1/2 cup fine cornmeal (not polenta)
1/2 cup quick-cook oats
1/4 cup xylitol
2 Tbsp. flaxseed meal
2 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. sea salt
zest of 1 orange
1 cup non-dairy yogurt
1/2 cup unsweetened applesauce
1/4 tsp. orange extract, optional
1 cup fresh blueberries
Preheat oven to 375-degrees F and lightly oil 8 muffin tins.
In a medium-sized bowl, whisk together the flours, xylitol, flaxseed meal, baking powder, baking soda, cinnamon, salt, and orange zest. In a small bowl, whisk together the yogurt, applesauce, and orange extract.
Pour this mixture into the dry ingredients and beat until well-combined. Gently fold in the blueberries.
Divide the batter between the prepared muffin tins and bake for about 25 minutes. A toothpick inserted into the middle of a muffin should come out clean.
Let cool for a few minutes in the pan, then very carefully extract the muffins from the tin and let cool completely on a wire rack.