Makes 10 large or 12 small muffins
2 1/4 cups whole wheat pastry or light spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup coconut sugar (or demerara/cane sugar)
3 tablespoons BareOrganics beet root powder
1 tablespoon BareOrganics acai fruit powder
1 1/2 cups non-dairy milk
1 teaspoon apple cider
1/4 cup neutral vegetable oil (such as safflower or grapeseed)
1/2 cup applesauce
1 cup blueberries
Preheat the oven to 350F and line or spray a muffin baking sheet.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In another bowl, combine the non-dairy milk and vinegar; allow this mixture to sit for a moment. Add the oil and applesauce and whisk to combine. Add the wet ingredients to the dry and mix until the batter is even (a few tiny clumps are fine). Gently fold in the blueberries.
Divide the muffin batter into the baking sheet. Bake for 25-30 minutes, or until the muffin tops are set and the edges of the tops are golden. Allow the muffins to cool on a wire rack before serving.