Breakfast Muffins: Whole Wheat, Almond and Flax Harvest Muffins

These breakfast darlings have the goodness of apple, carrot, almond, blueberry and flax seeds. I know it's a mouthful but they are tasty and satisfying. I made these for my little one who is a picky eater but loves 'cake'. These can be made without the almond and flax meal but it's a chance to add more protein in every bite. Ditto for eggs. 

Ingredients:

1/4 cup almond meal

1/4 cup flax meal

1 1/2 cup whole wheat flour

3/4 (or 1) cup mixed shredded apple and carrot, tightly packed

1/4 cup milk

1/4 cup brown sugar 

1 teaspoon baking powder

1 teaspoon baking soda

1 tsp vanilla

2 large eggs

1 teaspoon cinnamon 

1/2 cup blueberries

In a muffin pan, line 9 cups with wrappers. Preheat an oven to 180 C or 350 F. 

Keep aside 1 teaspoon of flour to coat the blueberries. 

Mix the remaining flour, almond meal, flax meal, baking powder, baking soda and cinnamon. Mix well. 

In a large bowl (you will be adding flour in this), beat the eggs lightly with a fork. Add milk, vanilla, brown sugar, carrots and apple. Mix well. Now add the flour mixture slowly and mix till combined. 

Now toss the blueberries in the flour and fold into the batter. 

Fill the muffin wrappers with equal amounts of batter using an ice-cream scoop and bake for 15-18 minutes. Insert toothpick to check for doneness. If it comes out clean they are cooked. Else bake for 1-2 minutes more till done.

Serve warm with a glass of milk or coffee or tea!