3/4 almond flour (or 1/2 cup of whole wheat pastry flour & 1/4 ground flaxseed)
1/4 teaspoon cinnamon
3/4cup of fat-free milk
2 whole eggs
1/2 teaspoon vanilla
1/4cup of maple syrup
Mini chocolate chips or frozen wild blueberries if desired
Preheat oven to 350°
Mix together in a large bowl the Bisquick, almond flour, and cinnamon.
In a smaller bowl, combine the milk, eggs, vanilla, and maple syrup.
Add the wet ingredients to the dry and mix well.
If desired add the chocolate chips or blueberries at this time.
Line a muffin pan with muffin papers and spray with oil so they are easier to remove after baking.
Fill the muffin cups 3/4 full.
Bake at 350° for 14 to 18 minutes (my oven takes 17 to have a toothpick come out clean)
When my little ones were picky eaters and I need to get more protein into their diet I used the whole week flour, and flaxseed, and added 1 mini cup of unsweetened cinnamon applesauce to the muffins. As they got older I changed the recipe to the above.