Ingredients

• 2 cups - whole-wheat pastry flour (substitute, if needed, with 1 cup regular whole-wheat and 1 cup all-purpose)
• 1.5 cups - strawberries
• 1 cup - blueberries
• 1/2 cup - non-dairy milk, like almond or soy
• 1/2 cup - turbinado sugar (use maple syrup instead for great flavour)
• 2 tbsp - flax meal
• 1 tsp - vanilla extract
• 4 tsp - baking powder
• 1/2 tsp - baking soda
• 1/4 tsp - salt

How to Make Whole-Wheat Berry Muffins, Fat-Free

• Mix the whole-wheat pastry flour, baking powder, baking soda, sugar, and salt in a bowl.
• Puree the strawberries in a blender along with the non-dairy milk. Place in a bowl. (You can substitute half the strawberry puree with an equal amount of apple sauce for some added sweetness and moistness).
• Add the flax meal and vanilla extract and mix well.
• Make a well in the flour and pour in the wet ingredients.
• Using just a few strokes of your ladle or whisk and mix until everything's just moistened. Don't overbeat - a few lumps are just fine.
• Just make sure you don't have any visible dry flour.
• If the batter is too dry, add a little more non-dairy milk and mix it in.
• Add the blueberries and mix in.
• Pour the batter into a muffin tin lined with paper liners. If you don't have paper liners, spray with oil.
• Sprinkle some sugar over the top of each muffin.
• Bake the muffins in a preheated 400 degree C oven for 15 minutes or until a toothpick inserted in the centre comes out clean.
• Cool the muffins on a rack for about 10 minutes, then slide the muffins out of the tin and continue cooling on the rack.
• Recipe Courtesy: Holy Cow Vegan