Whole-wheat Blueberry Flax Muffins

It's only week number 4 of school, and I'm already racking my brain to come up with healthy breakfast options that M will actually eat. She is not a morning person, and in turn is not a breakfast person. She loves tofu scramble for dinner, but surprisingly won't touch it at breakfast and she whines every time I put cereal on the table. Add to that, breakfast need to be quick, and you've got one stressful situation in the morning.

For the past few weeks she's either been eating toasted Sprouted Grain bagels or Whole-wheat Flax pancakes (which I make in big batches and freeze for use through the week). With a little time off from teaching yoga this week I decided to develop a muffin that was both good and mostly guilt free. These muffins are 100% whole wheat, contain very little sugar, and supply you with half of your daily requirement of Omega-3 fatty acid. In addition, unlike most whole wheat and healthy muffins, these are not dense. They are moist and cakey, just like a muffin should be.

Whole-wheat Blueberry Flax Muffins

Makes 24 full size muffins or 48 mini's

1 1/2 cup whole wheat pastry flour

1/2 cup turbinado sugar

1 cup flax meal (or ground whole flax seeds)

1 tsp salt

1/2 tsp baking powder

2 cup low fat soy milk

1/4 cup canola oil

1 cup frozen blueberries

Preheat oven to 400 degrees. Line 24 cups muffin tins. Because this recipe is low in fat it's helpful to lightly spray the liners with a small amount of oil to prevent sticking. Combine all dry ingredients. Add milk and oil. Stir just until combined (do not over mix or muffins will be tough). Gently fold in blueberries. Bake 25-30 minutes (15-20 minutes for mini's). Remove to a wire cooling rack and cool completely.