This is a pretty amazing all around muffin mix. I have added blueberries and raspberries to make tasty berry muffins but the batter is versatile for just about anything you like to add to your muffins.
2 cups flour (whole wheat pastry, spelt flour, all purpose flour)
1/4 cup cane sugar (or coconut sugar)
1/2 cup date sugar
1 TBSP baking powder
1/4 tsp salt
1/2 cup unsweetened applesauce
2 flax eggs (2 TBSP ground flax meal + 6 TBSP water)
3/4 cup non dairy milk
1-2 tsp vanilla extract
1 1/2 cups fresh or frozen berries
OPTIONAL ADDITIONS: lemon rind, dried fruit, chocolate chips, nuts, seeds, coconut.
Preheat oven to 350 degrees
In a large bowl, combine all of the dry ingredients and mix well, add the wet ingredients and stir to combine. Gently fold the fruit into the batter. This will be a thick batter. If it seems too dry, you can add more non dairy milk or water to thin.
Fill muffin pan with 12 liners or use a non-stick pan
Scoop the filling into each tin, filling it to the top. Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow to cool on a wire rack.