Blueberry Muffins (HG Style)

1 cup white wheat flour
1 cup blueberries
1/2 cup unsweetened coconut milk (So Delicious or
Silk brand)
1/4 cup sugar free/light pancake syrup
1/4 cup egg substitute
1/4 cup splenda
3 tbsp brown sugar
2 tbsp light butter or light spread, room temp
2 tbsp no sugar added applesauce (mott's blueberry
delight or musselman blueberry pomegranate)
1 1/2 tsp baking powder
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 400 degrees.
In a medium mixing bowl, combine flour, splenda, brown sugar, baking powder, and salt, stirring until mixed well.

In a large mixing bowl, combine coconut milk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or whisk, mix until thoroughly blended. Don't worry if butter bits do not break up completely.

Add dry ingredients to wet ingredients bowl and mix until completely blended. Then fold in blueberries.

Line a 6 cup muffin pan (or half a 12 cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.

Bake in oven 22 min, until toothpick inserted into center of a muffin comes out clean. Enjoy!

Serving Size: 6 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user PURPLEHEARTS78.