Muffins are delicious!  I try to bake healthy muffins, but hadn’t found one that still had some fluff to it like when you bake with white flour.  I finally found a recipe I like thanks to Me & My Pink Mixer.  I did change up a couple of things.  So, here is my version of the muffin.

Whole Wheat Blueberry Muffin

1 C    Apple sauce
2 C   Whole wheat flour
1/3 C Unpasteurized honey (you can use any kind of honey, but unpasteurized is better)
1 tsp Baking soda
1/2 tsp Salt
1 1/2 C fresh blueberries
1   Large egg
1 tsp  Vanilla
2 tbsp butter, melted

1. Preheat oven to 325 and line muffin tin with paper liners
2. Combine flour, baking soda, and salt into a medium size bowl.  Whisk together.
3. In a small bowl mix egg, butter, vanilla, applesauce, and honey.  Add to flour mixture and stir until just mixed.
4. Fold in blueberries.
5. Scoop into muffin liners with a large ice cream scoop (a 1/4 c or soup ladle will work too!)
6. Bake 25 – 20 min or until a toothpick inserted comes out clean.

1. I wanted to make these muffins last night, but I didn’t have any blueberries, so I substituted two mashed bananas.  Before I put them into the oven I sprinkled a little bit of cinnamon on top.  I also used margarin instead of butter.
2. Next time I am going to try to make them with olive oil instead of butter.  I have tried this before and I think it was too much oil or olive oil is just not good for baking.  I will give it one more try.  Some baking just needs a little bit of butter.

Banana Version
You can see the cinnamon sprinkled on top
I think you could put almost any fruit in this muffin.