2 cups whole wheat flour
1/4 cup sugar
1/4 cup sugar substitute, such as xylitol
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup applesauce
1/4 cup canola oil
1 teaspoon almond extract
1 cup frozen blueberries
1. Preheat oven to 375 degrees F.
2. Combine all dry ingredients (flour, sugar, sugar substitute, baking powder, baking soda, and salt).
3. Gently stir in wet ingredients (water, applesauce, vegetable oil, and almond extract), then fold in blueberries.
4. Fill muffin tins and bake 20 to 25 minutes.
Note: I developed this recipe by adapting Sheilas recipe for whole wheat muffins - a GREAT basic muffin recipe.