Ingredients:
1 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup unsweetened applesauce
1/2 cup almond milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Instructions:
Preheat the oven to 375°F (190°C). Line a muffin tin with 12 muffin cups.
In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, cinnamon, and salt.
In a separate mixing bowl, stir together the applesauce, almond milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the blueberries, being careful not to overmix the batter.
Using a spoon or a cookie scoop, divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
