1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
4 tsp. raw sugar
2 tsp. baking powder
1 1/2 tsp. egg replacer
1/2 tsp. salt
1 1/4 cups unsweetened coconut milk
1/4 cup applesauce
1/2 cup frozen blueberries
Preheat oven to 400°F. Spray a 12-cup muffin tin with nonstick cooking spray.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, egg replacer, and salt.
In a small bowl, mix coconut milk and applesauce.
Add wet ingredients to dry ingredients and stir to combine. Fold in blueberries.
Using a 1/4-cup measure, scoop batter into muffin tins about two-thirds full.
Bake for 20–25 minutes, or until toothpick inserted into center comes out clean.
Cool for 5 minutes in the tin, then remove and let cool on a rack. Enjoy!