These are toddler friendly, with no refined sugar. You could use all wholemeal flour but I prefer half white, half wholemeal.

1/2 C white flour
1/2 C wholemeal flour
1t baking powder
pinch of salt
1/4 teaspoon cinnamon
4 Tablespoons maple syrup
1 Tablespoon ground linseed + 3 Tablespoons water
2 heaped Tablespoons coconut yoghurt
1/3 C blueberries

Combine linseed and water in small bowl and set aside.
Preheat oven to 180 degree celcius.
Mix flours, baking powder, salt, cinnamon together. Add maple syrup, coconut yoghurt and linseed paste. Mix gently. Fold in blueberries. If the mixture is too dry, add a dash of water or coconut milk.

Spoon into muffin tray and bake for 25-30 mins. Makes around 12 mini muffins.

*You could defrost blueberries (if using frozen) but I find it doesn’t make much difference to the finished product.

**Disclaimer: I don’t own measuring instruments so I use Crown Lynn coffee cups. You may have to use your own judgement to adjust measurements.