Breakfast

Blueberry Carrot Chia Muffins is for Breakfast.

Blueberry Carrot Chia Muffins takes 15 minutes to prepare.

Blueberry Carrot Chia Muffins takes 18 minutes to cook.

Blueberry Carrot Chia Muffins makes 24 servings.

The ingredients for Blueberry Carrot Chia Muffins are:

Cooking spray
1 1/2 cups fat free milk
1/2 cup vegetable oil
1/2 cup water
2 T chia seeds
2 eggs
2 cups all purpose flour
2 cups whole wheat flour
1/2 cup ground flax seeds
2/3 cup brown sugar
6 t. baking powder
2 cups fresh blueberries
1 cup grated carrot

Here is how you make Blueberry Carrot Chia Muffins:

Preheat oven to 400 degrees. Spray the bottom of each muffin tin. Soak chia seeds in 1/2 cup water for 5 minutes. Grate carrots. In a medium bowl, whisk together chia seeds and water, milk, oil, and eggs. In a separate bowl, combine flours, flax meal, brown sugar, and baking powder. Add in grated carrot and blueberries; toss in dry mix until coated. Pour in combined liquid ingredients and stir gently just until dry ingredients are moistened. Divide batter among muffin tins (approximately one heaping tablespoon for each). Cook 18 to 20 minutes. Let cool on rack for 5 minutes, then remove from pan.Serving Size: 1 muffinNumber of Servings: 24Recipe submitted by SparkPeople user FLFITBEE.

The nutritional information for Blueberry Carrot Chia Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 151.0

• Total Fat: 5.7 g
• Cholesterol: 15.8 mg
• Sodium: 139.8 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 1.8 g
• Protein: 3.7 g