My first attempt at making a ludicrously healthy muffin was disgusting.  It looked like a muffin, felt like a muffin, but tasted like grated twigs.  The second attempt at a recipe, appearing proudly below, turned out deliciously and with just as many nutritional blessings:  kelp, cinnamon, whole wheat, blueberries, nuts...   Seriously, like a chapter listing from one of those books on 'Superfoods'.  They're high fiber, low fat AND low in sugar while not tasting like it. 

Bake a batch and keep them around to snack on instead of cookies. 
Yeah right...but try.   

Prep Time:  7 Minutes
Cooking Time:  20 Minutes
Yield:  12 Muffins
Ingredients:
1 ¾ Cups Whole Wheat Flour
2 ½ Tsp Baking Powder, aluminum-free
1 Tsp Kelp Flakes
1 Tsp Sea Salt
¼ Tsp Cinnamon
1 Egg
½ Cup Milk, dairy or non-dairy, unsweetened
1 Cup Unsweetened Apple Sauce
¼ Cup Honey or Agave Nectar
1 Cup Blueberries, frozen or fresh
½ Cup Chopped Almonds or Walnuts
Preheat oven to 400 degrees and grease a 12-cup muffin tin with olive or canola oil.  Combine whole wheat flour, baking powder, kelp, sea salt and cinnamon in a large bowl.  In a smaller bowl, beat egg, milk, apple sauce, and sweetener together.  Pour wet ingredients into dry ones and stir until just combined.  Do not over-stir.  Gently fold in blueberries and almonds.   Drop spoonfuls of batter into muffin tin, filling each cup almost to the top.  Bake for 20 minutes or until an inserted toothpick comes out clean.