Low-Cholesterol Blueberry Muffins II

Ingredients

• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup applesauce
• 1/4 cup low-fat yogurt
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. In a medium bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together applesauce, yogurt, canola oil, and vanilla extract.
4. Stir wet ingredients into dry ingredients until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among prepared muffin cups.
7. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
8. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Interesting Facts

• Almond flour is a great low-carb, high-protein alternative to regular flour.
• Applesauce is a great substitute for butter or oil in baking recipes.
• Blueberries are an excellent source of antioxidants and vitamins.