Take advantage of fresh summer berries for these muffins! In a pinch, use frozen and you can bake them all year.

Ingredients:

• 2 cups flour
• 1 and 1/2 teaspoons baking powder, divided
• 1/2 teaspoon salt
• 1/2 cup applesauce
• 1/2 cup ground flaxseed
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 3/4 cup maple syrup
• 1/4 cup plain non-dairy yogurt
• 1/4 cup almond milk
• 3/4 cup raspberries
• 3/4 cup chopped strawberries

1. Combine the flour, 1 teaspoon baking powder, and salt in a bowl; set aside.
2.  In a large bowl, whisk together the applesauce and the remaining 1/2 teaspoon baking powder.
3. Add the flaxseed, oil, vanilla, maple syrup, yogurt, and almond milk to the applesauce mixture.
4. Gently stir the dry ingredients into the wet ingredients. Add the raspberries and strawberries.
5. Divide the batter evenly among 12 muffin cups and bake at 350 degrees F for 27 minutes; a toothpick inserted in the center of a muffin should come out clean.