Carrot and Blueberry Muffins

These muffins mix sweet carrots and blueberries to create a healthy and filling breakfast on the go.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon salt

¼ cup light brown sugar

2 large eggs

1 blueberry Chobani yogurt (or ½ cup nonfat vanilla Greek yogurt)

1 teaspoon lemon zest

1 teaspoon pure vanilla extract

2 cups grated carrots

1 ½ cups blueberries divided

Optional topping: turbinado sugar

Directions:

1. Preheat oven to 350 degrees and spray muffin tins with nonstick spray.
2. Whisk flours, protein powder, baking powder, cinnamon, salt, and brown sugar in a medium bowl.
3. Add yogurt, eggs, and vanilla extract to a stand mixer and mix on medium to combine.
4. Slowly mix in dry ingredients.
5. Scrape down the sides of the bowl and fold in grated carrots and 1 cup of the fresh blueberries.
6. Use a large cookie scooper to fill muffin tins.
7. Top each muffin with 3-4 blueberries. 
8. Sprinkle turbinado or other sweetener on top of each muffin for a little extra sweetness in each bite.
9. Bake 25 minutes or until muffins are set.
10. Let muffins cool in tins for at least 10 minutes before removing.
11. Let cool completely before transferring to an airtight container.  I refrigerate muffins after 24 hours. 
12. Enjoy!