Muffin Top Bars

These are great guilt-free bars. The inspiration is the chocolate chip cookie recipe on the back of my vanilla rice milk carton. I've made this recipe as chocolate chip cookie bars before and was also pleased. I wouldn't recommend making this dough into cookies (even though that is what the original recipe says it is for) -the texture is much more cakey...like a muffin. These bars are great for when you are in the mood for something sweet, but they do not contain any dairy or sugar. My daughter actually prefers these to chocolate chip cookies but she prefers fresh fruit to chocolate chip cookies, so that is no surprise!

Muffin Top Bars
1 c. AP flour
1 c. Whole wheat flour
1 T. baking powder
pinch of salt
1 t. vanilla
1/2 c. canola oil
1/2 c. vanilla rice milk
3/4 c. pure maple syrup
3/4- 1c. fresh or frozen blueberries
Decorative sugar (optional -just makes it a little more muffin like)

Combine all ingredients except blueberries in large bowl and stir. Fold in blueberries. Spread into greased 9x13 pan and bake at 350 for 25-35 minutes. Cool. Cut into bars.