Carrot and Blueberry Muffins (With Oats and wholewheat)

I love breakfast muffins but I feel guilty about indulging in one too many. These are my feel good version; carrots, blueberries, whole wheat, soy milk and no butter - they are healthy! Carrots add a sweetness to the batter so you also need less sugar. An added plus my little one loves them!

Ingredients: 

1 cup quick cooking oats
1 cup whole wheat flour
1/3 cup sugar (measured then powdered)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 cups shredded carrots
2 eggs
1 teaspoon vanilla
200 ml vanilla soy milk
1/2 cup dried blueberries

In a bowl, add the oatmeal to the soy milk and keep aside for 20 minutes.  

After the oats have soaked for 20 minutes, preheat the oven to 180 deg C or 350 deg F. Line a muffin tin with liners and keep aside.

In a large bowl, beat the two eggs lightly with a fork. Add the vanilla and sugar and mix for a minute till the sugar dissolves. Now add the carrots and the oat mixture. 

Take a teaspoon of the flour and coat the blueberries with it. Add the baking powder and baking soda with the remaining flour and mix very well. Fold the flour into the wet mix. When the flour is completely incorporated into the wet mix, fold in the blueberries. 

Fill the muffin wrappers 2/3rd full and bake for 12-14 minutes for mini muffins and 20-22 minutes for regular muffins. Insert a toothpick at 10 and 20 minutes to check if done, else cook longer.

Makes 36 mini muffins or 12 regular ones. 

Enjoy!