Whole Wheat Blueberry Muffins

These are a super easy, healthy and delicious blueberry muffins that you can whip up in no time.  Substituting applesauce for oil in baked goods is genius and it really works well in these muffins.  

Whole Wheat Blueberry Muffins (adapted from skinnytaste.com)

2 c. white whole wheat flour
1/2 c. sugar
1 t. baking soda
1/2 t. salt
1 c. unsweetened applesauce
1 large egg, beaten
1 t. vanilla
2 T. unsalted butter, melted
6 oz. fresh blueberries

Preheat oven to 325.  Line a muffin tin with paper liners or spray with cooking spray and set aside.

In a large bowl mix together the flour, sugar, baking soda and salt.  In a medium bowl mix together the applesauce, egg, vanilla and butter.  Add the wet ingredients to the dry ingredients and stir to combine (the dough will be very thick, like cookie dough.)  Add the blueberries and stir to combine.

Divide the batter evenly among the muffin cups and bake for 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.  Let cool for 10 minutes in the pan before removing.

To make ahead bake muffins, cool completely and store in an airtight container or freeze until ready to eat.

Makes 12 muffins (150 calories each) according to my calculator on loseit.com