Was it worth it? Absolutely. This muffin was probably one of the most moist I’ve had, ever. And you know I’ve tried a lot.
The blueberries don’t throw off the flavor at all either, and if I hadn’t mashed them with a fork instead of pureeing in a food processor with the other ingredients, I would have never seen them in there!
2.6 T whole-wheat flour
2 t cocoa powder
pinch of baking powder, baking soda, (scant) salt, and vanilla
1.5 t stevia
1 T and 1 t vanilla yogurt
1.5 t applesauce or coconut oil
1 T and 1 t almond milk
1 T and 1 t blueberries
-Preheat oven to 350 degrees and lightly grease a cookie sheet or prepare with a cupcake liner.
-Puree blueberries or mash with a fork. Then mix in vanilla, oil, and milk. Set aside.
-In a small bowl, combine all dry ingredients. Transfer these to the wet ingredients, mixing in slowly. Be sure not to overmix.
-Spoon batter into cupcake tin and bake for about 11-13 minutes.
These toppings could be really fun. You could go more muffin like, as I did, with fresh coconut cream and blueberries. Or you could add icing because, essentially, this muffin could pass as a cupcake, too!
Let the sweetness last as long as you can 🙂