Lemon Blueberry Carrot Muffins

Lemon and blueberry taste delightful when paired.  Carrots add a little crunch, lots of vitamins, and a touch of sweetness.  I made these muffins thinking they would last me for the week.  The next day they had all been eaten.  I guess this is a winning recipe.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

1 large carrot

1 pint blueberries

Zest from 1 lemon

½ cup unsweetened applesauce

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

2 eggs at room temperature

¼ cup almond milk

1 teaspoon fresh ginger

Directions:

1. Preheat the oven to 350 and spray a muffin pan with baking spray.
2. Peel and roughly chop the carrot.  Add carrot and ginger to a small saucepan and boil for 10 minutes. Drain and transfer to a food processor to chop.
3. Add flours, protein powder, baking soda, baking powder, salt, lemon zest, vanilla extract, eggs, applesauce, and milk to the bowl.  Gently mix to combine.  Use a spatula to ensure all dry ingredients are incorporated.
4. Add carrots and fold in.
5. Add ¾ pint of blueberries.
6. Use a large cookie scooper or ice cream scoop to fill muffin tins.
7. Add 3-4 blueberries to the top of each muffin and gently press down.
8. Bake for 20 minutes.
9. Let cool on a wire rack for at least 10 minutes before removing.
10. Enjoy!