Makes 12 muffins
Ingredients:
2 cups whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
zest from 2 lemons
3/4 cup brown sugar
1 cup unsweetened almond milk
1/3 cup extra virgin olive oil or coconut oil
1 tsp organic lemon extract
1 tbs apple cider vinegar
1 1/2 cups blueberries (i used frozen)
Preheat oven to 190 degrees celcius, and fill a muffin tray with liners. Spray with olive oil if you wish.
In one bowl combine the flour, baking soda, salt and lemon zest. In another large bowl combine the sugar, almond milk, oil, lemon extract and vinegar.
Slowly mix the dry ingredients into the wet, mixing until just combined. Gently fold in the blueberries, then fill your muffin liners til they are around 3/4 full and bake for 22 minutes. Remove from the oven and cool for 5 minutes on a wire rack.
Enjoy:)