✤1 ½ cups (~10 oz) fresh berries, chopped if large
✤1 cup (120g) all-purpose flour
✤½ cup (60g) whole wheat flour
✤1 tsp baking powder
✤1/2 tsp baking soda
✤1/2 tsp salt
✤4 tbsp unsalted butter, melted
✤1 cup (252g) unsweetened applesauce
✤1/3 cup (112g) honey
✤1/4 cup almond milk
✤1 tsp vanilla extract
✤2 eggs, room temperature
❖Preheat oven to 375°F (190°C) and grease a 12-count muffin pan. Toss the berries in a little flour and set aside.
❖In a medium bowl, whisk together all dry ingredients. In a separate large bowl, whisk together all wet ingredients until well combined.
❖Add the dry ingredients to the wet and mix together gently until mostly combined. Gently fold in the berries, being careful not to over-mix.
❖Distribute batter evenly into each muffin cup. Bake 17-20 min or until a toothpick test comes out clean.
❖Let muffins cool in pan for 20 min, then transfer to wire rack to finish cooling completely.
