blueberry carrot muffins

My S.S. is traveling for some very important business across the country, and I wanted him to have a piece of home to fuel him throughout the mornings.

The challenge?
1. Make it healthy
2. Use only the ingredients available in my pantry.
3. Finally use up the blueberries that I forgot about.

Blueberry carrot muffins filled these requirements. I used this recipe and made a few changes. Here we go:

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flax seeds
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
2 large eggs
1/3 cup canola oil
1/2 cup agave
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1 pint blueberries

1. Preheat the oven to 350 degrees F. Grease the bottom of muffin tins with canola oil.
2. In a large bowl, whisk together both flours, ground flax seeds, cinnamon, baking powder, baking soda, and salt.
3. In a small bowl, whisk together eggs, oil, agave and vanilla.
4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix–a few lumps are fine.
5. Fold in the carrots and blueberries until just incorporated.
6. Divide among a 12-cup muffin tin (for some reason I only have a 6-cup tin, which worked beautifully).
7. Bake for 25 minutes, rotating halfway through, until a cake tester or toothpick comes out clean.

So basically, if he has a good trip, it’ll mostly be because of me 😉