Whole Wheat Blueberry Muffins

We love muffins! But what do we love even better? A healthy version, of course! This recipe was in a local grocery store flyer, and when we saw it, we just knew we needed to try it...for all you readers, you know. Ok, ok...maybe we just wanted to try them because we wanted to eat them...they sounded so yummy!! But the great thing about these muffins is that they are not overly sweet, so they make a good snack in the middle of the day. Try them soon, folks! You won't be disappointed, and either will your kiddos!

Whole Wheat Blueberry Muffins

2 c. whole wheat flour pastry flour
1/4 c. ground flax seeds
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
15 oz. pumpkin puree
1/2 c. packed brown sugar
1/2 c. honey
1/4 c. milk
1/4 c. plain yogurt
3 tbsp. canola oil
1 egg, lightly beaten
1 egg white, lightly beaten
1 1/4 c. frozen blueberries
3/4 c. walnuts, finely chopped

Whisk the whole wheat four, flaxseeds, pumpkin pie spice, baking soda, baking powder, cinnamon and salt in a bowl. Combine the pumpkin, brown sugar, honey, milk, egg and egg white in a bowl and mix well. Add the flour mixture and mix until moistened.

Fold in the blueberries and walnuts. Spoon the batter evenly into 18 muffin cups coated with non-stick cooking spray. Bake at 375* for 28 minutes. Let cool for 2 minutes, and then remove to a wire rack.