Flax Seed Whole Wheat Blueberry Mini Muffin
Butter less, whole wheat blueberry muffins are soft on the inside and crunchy on the top
Servings 24 mini muffins
Calories
Ingredients
- 128 grams or 1 cup White Whole Wheat Flour (I used chapathi/atta flour)
- 2 ½ tablespoon Flaxseed Meal
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 tablespoon Olive Oil
- 1 large Egg
- 75 - 80 grams Brown Sugar (half of ¾ cup and I used dark brown sugar)
- 1 tsp Vanilla Extract
- ¼ cup Non-Fat Greek Yogurt or Full Fat Yogurt (I used Dannon fat free yogurt)
- 2 tablespoon Fat Free Milk or Whole Milk
- 1 cup 170 grams or 6 oz Fresh Blueberries rolled in ½ tablespoon Flour
Topping
- 2 tablespoon Brown Sugar
- ½ teaspoon Cinnamon Powder
Instructions
- Preheat the oven to 375 F. Line mini muffin pan with liners.
- Mix together wheat flour, flaxseed meal, baking powder, baking soda, salt in a bowl and keep aside.
- In another large bowl, stir together brown sugar and olive oil until sugar blends in to oil.
- Add egg and mix it well.
- Add vanilla extract, yogurt and milk, and mix until the mixture is smooth.
- Add the dry ingredients to liquid ingredients and mix until the ingredients are well blended.
- Fold in blueberries rolled in flour.
- Pour the batter into muffin pan.
- In a bowl mix the topping ingredients and sprinkle on top of each muffin.
- Bake in a preheated oven for 18 – 20 minutes, until a tooth pick inserted in the center of a muffin comes out clean. Mine were done in 18 minutes. If using regular muffin pan, bake for 20-22 minutes.
- Let the muffins cool and store in an air tight container.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg