Flavor of the Week: Carrot Blueberry Muffins

I managed to save just enough freshly picked blueberries for a batch of Carrot Blueberry Muffins this weekend. Not an easy task might I add (the saving of the blueberries, not the making of the muffins….those were some dang delicious blueberries!)

This recipe is a variation on one of my favorite muffin recipes: Carrot Raisin Muffins. I just replaced the raisins with blueberries.

1 2/3 c. gluten-free flour (I used 1 c. brown rice flour & 2/3 c. Bob’s Red Mill All-Purpose Gluten-Free Baking Flour)
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. grated carrots
2 eggs
1/3 c. honey
2 packets stevia
2/3 c. grapeseed oil
2/3 c. blueberries (or raisins)

Combing wet ingredients in a medium bowl. Combine dry ingredients in a separate large bowl. Mix in wet ingredients, stirring until just combined. Pour into muffin tins and bake at 350 for 20-22 minutes.

You might want to use more honey or try it with maple syrup. I don’t tend to like super sweet things, so I will err on the side of less sweetener. My blood sugar levels tend to appreciate that too.

I served these up with some Frozen Strawberry Kiwi Juice.

2-3 kiwis, peeled
1 c. frozen strawberries
1/2 c. ice
water for consistency

Put everything in a blender and blend it up! Also very good with 2 c. red and green grapes instead of kiwi.

What is your favorite healthy weekend breakfast?