You'll be needing only plant-based ingredients for these soft muffins.

This time, I combined them with blueberries, frozen, that I had from last summer, but you can also make them with any other season fruit that you like or chocolate chips/nuts.

Adapt the spices up to your taste.

1. In a large bowl combine the flour, baking powder, pinch of salt and orange/lemon zest.

2. Make the flax egg and set aside.

3. Melt the coconut oil and set aside.

4. Whisk the sugar, apple pure and milk, then add in the coconut oil. Whisk a bit harder so the oil does not divide from the other ingredients. Lastly, stir in the flax egg.

5. Pour the wet mixture over the dry ingredients using a spatula and slowly combine the ingredients.

Do not use a mixer or overdo the batter because we wouldn't get nice and fluffy muffins.

6. Stir the blueberries with the semolina to soak any extra liquid. A tbsl should be enough. Slowly add them to the batter.

7. Use an icecream scoop to fill in the muffin tins lined with parchement paper, almost to the top.

Sprinkle some vanilla or cinnamon sugar on top before baking (not mandatory) and then bake on 180C degrees for about 20-25 minutes.

Once done, leave the muffins shortly in their tins, then transfer on a wire rack for cooling.

Do not take the parchment paper off straight away, while they are warm, beacuse it is going to be too sticky. Wait until they cool a bit and you'll be able to do it without any problems.

If you did not sprinkle any sugar before baking, you can use dusting sugar after baking.

Make your own dusting sugar with any kind of crystal sugar that you like, ground it and sprinkle.