3 cups (375g) all-purpose flour (very careful not to overmeasure)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature preferred
1 1/2 cup of apple sauce
1/4 cup of brown sugar
Two mashed up bananas
1 cup (240ml) milk*
1/2 cup (120ml) canola oil (or vegetable or melted coconut oil)
1 teaspoon vanilla extract
1 and 1/2 cups (270g) fresh or frozen blueberries
Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disperse everything together. Set aside.
In a medium bowl, whisk together eggs, sugar and apple sauce until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries and bananas.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.
They don’t make your traditional muffins – they are very soft and moist but perfectly sweet enough with the apple sauce and blueberries! Nice with yogurt and more fruit!