These muffins contain flaxseed, which is a great source of omega-3 fatty acids and a good source of dietary fiber. Although flaxseed is available whole or ground, it is believed that ground flaxseed provides the better source of nutrition. In addition to incorporating this nutritional powerhouse into baked goods, ground flaxseed can also be sprinkled on cereal or yogurt.

Blueberry Mini Muffins


2 cups white whole-wheat flour
1½ teaspoons baking powder, divided
½ teaspoon salt
½ cup applesauce
½ cup flaxseed meal
¼ cup canola oil
½ teaspoon vanilla
¾ cup apple juice concentrate
¼ cup plain yogurt (dairy or soy)
¼ cup organic milk (dairy or soy)
1½ cups fresh blueberries


1. Preheat oven to 350ºF.
2. In a medium bowl, combine flour, 1 teaspoon baking powder, and salt.
3. In a large bowl, combine applesauce with ½ teaspoon baking powder.
4. Add flaxseed meal, oil, vanilla, apple juice concentrate, yogurt, and organic milk. Combine well.
5. Slowly add dry ingredients to wet. Add blueberries.
6. Spoon batter into lightly oiled mini muffin pan.
7. Bake 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Tip: You can also use frozen blueberries for this recipe. If you are using frozen, the batter will take on a purple hue unless you thaw them first.

Makes 42 muffins.

*Recipe and image courtesy of 201 Organic Baby Purees by Tamika L. Gardner.*