Blueberry yogurt muffins

HHLL

Ingredients (makes 12)

• 2 c white whole-wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ¼ c raw sugar
• 1 ripe banana
• ½ c vanilla nondairy milk, divided
• 6 oz vegan yogurt (plain, vanilla or blueberry)
• ¼ c unsweetened applesauce
• 1 c blueberries (thawed, if using frozen)
• 3-4 tbsp lemon zest

Instructions

1. Preheat oven to 350 F.
2. Line muffin tin with paper or silicone cups or use a nonstick pan, and set aside.
3. In a mixing bowl, whisk flour with baking powder, baking soda, salt and sugar.
4. In a small food processor or blender, whiz banana with ¼ c nondairy milk until silky smooth.
5. Stir into flour mixture, and add yogurt, applesauce and remaining nondairy milk.
6. Stir a few times, add blueberries and lemon zest, and stir gently, folding in the blueberries, until just combined.
7. Spoon into muffin cups and bake 15-20 minutes or until muffins are golden, firm to touch and a toothpick inserted in the center comes out clean.