Low-Fat Blueberry Muffins

2 cups spelt or whole wheat pastry flour (or a combination of 1 cup oat flour and 1 cup whole wheat pastry flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 T. chia seeds (optional)
2/3 cup coconut sugar plus ¾ t. NuNaturals stevia powder or 1 cup coconut sugar
2 t. flaxseed meal mixed in 2 T warm water, set aside
1/2 teaspoon vanilla
3/4 cup non-dairy milk
3/4 cup unsweetened applesauce
2/3 cup blueberries — fresh or frozen (measured then defrosted)

Preheat the oven to 400 degrees. Whisk the first 6 ingredients together, and then add all the wet ones (except the blueberries). Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined, silicone, or sprayed) full. Bake 25 minutes.

Adapted from Susan Voisin – Fat-Free Vegan website