Blueberry Breakfast Cake

2 cups whole wheat pastry flour
1 tsp cinnamon
½ tsp ground ginger
1 tsp baking powder
½ tsp baking soda
½ cup unsweetened applesauce
¼ cup light brown sugar
¼ cup raw sugar
1 tsp vanilla extract
1 cup non-dairy milk
1 cup wild blueberries, frozen

Preheat oven to 350 F. In a large bowl, whisk flours, cinnamon, ginger, baking soda and baking powder together. Add applesauce, sugars, extract and non-dairy milk and mix until just combined, adding a little extra non-dairy milk if necessary. Gently fold in blueberries, transferring to a greased or non-stick 9x9 pan. Sprinkle top with brown sugar and bake 30-35 minutes or until an inserted tooth pick comes out clean.

From The Happy Herbivore

Cran-Orange Muffins

2 cups whole wheat pastry flour
½ cup raw sugar
2 tsp baking powder
¼ tsp salt
⅔ cups orange juice, fresh
6 tbsp unsweetened applesauce
2 tsp orange zest
1 tsp vanilla extract
½ whole banana, mashed
1 cup cranberries, fresh

Preheat oven to 350F. Lightly spray muffin tin or paper cups to prevent sticking and set aside. In a large bowl, whisk flour, sugar, baking powder and salt together and set aside. Mash the banana really well using a fork or potato masher and set aside. Juice oranges (about 4 small oranges) and zest one of the rinds. Make a well in the flour mixture and pour in all remaining ingredients. Stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes, until a tooth pick inserted comes out clean (bake time varies on cranberry size and their natural moisture). Immediately transfer muffins to a wire rack and allow to cool.

from The Happy Herbivore