Ingredients 1 very ripe banana 1/2 cup non dairy milk 6 ounces vegan yogurt 1/4 cup applesauce 1/4 tsp vanilla 2 cups whole wheat pastry flour 1 tsp baking poweder 1/2 tsp baking slada salt 1/3 cup sugar 1 cup blueberries, thawed

Instructions
Preheat oven to 350*.
Blend banana, milk, yogurt, applesauce, vanilla. Blend until well combined and set aside.
In another bowl, blend dry ingredients and blueberries. Pour into the wet mixture.
Stir briefly then add citrus zest. If batter looks dry, add a bit more milk.
Spoon into muffin cups. Bake 15-25 minutes, until a toothpick comes out clean.
Silicone works great, no oiling needed.