Preheat your oven to 375 degrees. Line a muffin tin with paper liners or grease it with coconut oil. Set the tin aside.

Whisk together the flour, baking powder, baking soda, sea salt, cinnamon, and cacao nibs until combined. Gently stir the blueberries into the dry ingredients until they are evenly distributed.

In a blender or food processor, combine the plant milk, cashew butter, applesauce, maple syrup, and vanilla extract. Blend until smooth. Pour the wet ingredients over the dry and gently stir with a spatula until a thick muffin batter forms. If it seems too dry, add a splash or two more of your plant milk.

Fill the wells of the muffin tin about 2/3 full of the batter. I find it’s easiest to do this with an ice cream scoop. Once you have used up all of the batter, tap the tin on the counter a few times to remove any air bubbles, then place the tin in the oven.

Bake the muffins at 375 for 15-18 min, rotating the tray halfway through the baking time. The muffins are ready when they are golden brown on the edges and a tester comes out clean.

Makes 8-9 muffins.