2tbspcoconut oil (or sub grape seed oil or melted vegan butter)
1/3cupunsweetened applesauce (or apple butter)
11 flax egg*
1/4cup1/4 cup unsweetened almond milk (any milk will work)
Preheat your oven to 350 degrees F. In a large bowl, combine the dry ingredients: flour, baking soda, cinnamon, and salt. Next, add the wet ingredients. pure maple syrup, vanilla extract, grapeseed oil, applesauce, flax egg, and non-dairy milk; mix until well combined.
Fold the blueberries into the batter. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way, I recommend using nonstick cooking spray. That way, the muffins will not stick to the liners or the pan.
Divide the batter evenly into the muffin tins, filling most of the way full. Bake for 22-30 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool for 10 minutes and serve.
*1 Flax Egg - mix one tbsp ground flaxseed meal with 3 tbsp of water. Mix together and let sit for 5 minutes.