Fat Free Muffins

1 1/2 c whole wheat pastry flour (oat flour also works but alone produces a denser muffin)

1/2 t salt

2 t baking powder

2 flax eggs (2 T ground flax seeds soaked in 6 T water)

4 dried dates soaked overnight in water (reserve 2 t soaking water) or 2 T date paste

1 t vanilla extract

1 c unsweetened apple sauce (or 1/2 c canned pumpkin and 1/2 c apple sauce)

2 t water (use water from soaked dates)

1 1/2 t apple cider vinegar

1 to 1 1/2 c fruit

cinnamon, nutmeg, poppy seeds etc.

Prepare flax eggs in the bowl of an electric mixer or blender.  Preheat oven to 400′ and line muffin pan with 12 muffin cups.  Add all the dry ingredients in a large bowl.  Add the liquid ingredients (not the berries unless you want them pureed) into the electric mixer bowl or blender and puree.  Pour the liquid ingredients into the large bowl of dry ingredients and stir until well combined.  Fold in fruit.  Fill muffin cups 3/4 full and bake for about 15 minutes.  Muffins are done when a toothpick or knife inserted in a muffin comes out clean.

As with any fat free baked goods, they are best fresh from the oven!  This recipe is quite versatile- use blueberries, strawberries, pumpkin, bananas and walnuts, carrots and walnuts, etc.  Eat or freeze the muffins within 3 days.