Raspberry Applesauce Muffins
2 cups white whole wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 cup vanilla coconut milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries
Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the coconut milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.
In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.
Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.
Based on a recipe from Simple Math Bakery.