Blueberry Banana Muffins

Every now and then I really crave muffins.  Since I have been on the new Weight Watchers program, I haven't been baking as much.  Carb heavy foods like cake, cookies and muffins (even when made with whole wheat flour) are quite a bit higher in points.  Oh well...I was eating too much of it anyway.  But this weekend I did a little experimenting with some muffins.  Now that fruit is "free," I decided to bulk the muffins up with quite a bit of fruit.  I was really happy with the results.  I will definitely make these muffins again.

Blueberry Banana Muffins 
-1 cup whole wheat pastry flour (or whole wheat flour)
-1 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1/3 cup organic zero sweetener (you could also use Stevia, Truvia or regular sugar)
-1 banana (mashed)
-1/4-1/2 cup almond milk
-1/3 cup applesauce
-1 tsp vanilla
-3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Mix the dry ingredients together (flour, baking powder, baking soda, salt and sweetener).

Mix the wet ingredients together (mashed banana, 1/4 cup almond milk, applesauce, and vanilla).

Add the wet ingredients to the dry ingredients.  If muffin batter is not wet enough, add another 1/4 cup almond milk and maybe a little more applesauce.  Once wet and dry ingredients are mixed, fold in blueberries.

Put in a muffin pan and bake for 25-30 minutes.  Let cool and serve.