Blueberry Spelt Muffins

Found this on Whole Foods' website. My family can't get enough when I make them. They're easy to double and freeze the leftovers. Also, remember, spelt is not gluten-free but is easier to digest than wheat & is sometimes well-tolerated by people with gluten sensitivities.

4 Tbsp softened coconut oil (run outside of container under lukewarm water to soften)
2/3 c Sucanat
1/3 c unsweetened applesauce*
2 egg equivalent of egg replacer or flax meal**
1/2 c orange juice***
2 tsps Organic vanilla extract
2 c spelt flour
2 tsp baking powder
1 tsp grated orange zest
1/4 tsp sea salt****
2 c fresh or frozen blueberries

Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners. In a large bowl, cream together coconut oil and Sucanat. Stir in applesauce, egg replacer/flax meal, orange juice and vanilla.

In a second bowl, combine flour, baking powder, zest and sea salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into lined muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, or about 30 minutes.

Notes:
*I use an apple or apple/carrot pulp that I have left from my juicer. Spelt is usually damp anyway so no liquid from applesauce is okay. If your batter seems dry, add a Tbsp of water at a time until it looks like muffin batter. Also, remember the berries will lose juice into the muffins as they bake too.
**See previous post on flax meal if this is your option. Remember it's 1 T flax meal/3 T water whisked together to equal 1 egg.
***I read years ago of this tip. Keep a can of orange juice concentrate in your freezer and when you need orange juice, scoop out 1/4 of the amount of o.j. needed and mix with 3 parts water to get the amount you need. i.e. If recipe calls for 1/4 c orange juice, use 1 Tbsp concentrate & 3 Tbsp water. Honestly, I don't worry about it being exact. You're going for flavor here, it's not an exact science.
****I have never used the exact amount of salt called for in any sweet recipe. I usually just dash the salt shaker over my bowl. In fact, if I put in the full amount, it usually tastes too salty to me.