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Oh yeah. It’s pumpkin season, bitches.

I used this recipe, which I adapted in the following ways:

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup honey
1 cup canned pumpkin
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1/2 tsp vanilla extract
1 large egg
1/2 cup sweetened dried cranberries
1/2 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the flours, baking soda, spice, and salt and whisk.
3. In a small bowl, combine honey, pumpkin puree, buttermilk, oil, vanilla and egg and whisk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Stir in the cranberries and chocolate chips.
6. Divide the batter evenly among muffin cups (standard 12, or 6 large if you’re weird like me).
6. Bake for 22-25 minutes, rotating halfway, until a cake tester or toothpick comes out clean when inserted.

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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 😉