These muffins are especially great right out of the oven. I usually make a double batch so I can freeze a bunch for when I am too busy to make a good clean breakfast.
3/4 cup almond milk
1/4 cup apple sauce
1/2 tablespoon expeller pressed canola oil
1 tablespoon flax seed mixed with 3 tablespoons water
1/2 cup agave
2 cups whole wheat pastry flour
2 teaspoons aluminum free baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup fresh blueberries
2 peaches (peeled and sliced into chunks)
4. Prepare fruit.
6. Divide batter in muffin cups and bake for approx 20-22 minutes. Remove when golden brown.