Lemon EVOO whole wheat berry muffins

Yes you have read this recipe correctly! The Lemon EVOO completes these muffins leaving them light and fluffy. My younger daughter came to me last night and remarked how good these muffins are. In fact her exact quote was, " Mommy these muffins are delicious, they are just like the grocery store muffins that we like and you won't buy for us." Since we have gone on a whole foods diet, meaning that everything we make is made from scratch and we eat all organic and non-processed food, we do not indulge on muffins at the grocery store. It made me quite happy knowing that my recipe seemed to replace the unhealthy option sold at the store. These muffins are so light and fluffy and really delicious. You can use whatever kind of fruit you would like, we used frozen organic blueberries.

Lemon EVOO Whole Wheat Berry Muffins

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 eggs

2 tablespoon Honey ( the lavender honey from Quail and Olive would be wonderful)

1 teaspoon vanilla 

1/4 cup Lemon EVOO

1 cup applesauce

1 cup berries (any kind) or nuts

Preheat stove to 400*. Mix flour, baking powder, salt, cinnamon, and nutmeg. Add eggs, honey, vanilla, Lemon EVOO, and applesauce. Mix together until smooth. Add berries. Prepare the muffin pan, add liners. Fill 2/3 to 3/4 way full with the batter. Bake 15 minutes, until toothpick comes out clean. Sometimes it takes up to 20 minutes. Serve warm or you can store for future use! Enjoy