Whole Wheat Carrot Blueberry Muffins

Happy second week of January!

How is it already the 11th? When did this month decide to sneak up on us? January is almost at its halfway point—totally not ready for that my friends!

With the first week back at work under my belt, my craving for anything dipped in chocolate and covered in candy canes (more or less) gone, I have had this inspiring “I can take on the world” attitude for the last 10 days. I am pretty sure it is partly the fault of these insanely healthy muffins.

I am not throwing some super fibery, possibly too dry, bran muffins at you BUT even better—blueberries, carrots, whole wheat flour, oodles of spice, and so many healthy fats. What else makes these pretty damn perfect? The fact that there is 3g of protein in each muffin. Yes. In. Each. Muffin.

Did I mention that they taste like a carrot cake? The moistness (…favorite word) of this muffin is unbeatable and the fact that there is whole-wheat flour, chia seeds and coconut oil as well makes them not only hearty, but also filling and good for you!

Like, where have these been all of my life?!

Did I mention that this whole New Year, New You thing has totally become my new mantra? I am always making way too many resolutions come January 1st, but instead, I figure if I am actively trying to better myself, that covers every resolution base. Whether that means eating a few more spinach leaves each day, reading one more chapter in my book, testing 4 recipes a week as opposed to 3, or just spending less time obsessing over social media and more time driving my fiancé crazy by singing Justin Bieber at the top of my lungs—this year will be the best, most positive year yet!

So yes, please throw me a super green smoothie with a side of these Whole-Wheat Carrot Blueberry Muffins and I know that I can really do anything!


AP Flour—1.5 oz, or ¼ C

Whole Wheat Flour—10.5 oz, or 1 ¾ C

Baking Soda—0.5 oz, or 2 tsp

Salt—½ tsp

Cinnamon—0.3 oz, or 2 tsp

Nutmeg—1 tsp

Chia Seeds—0.5 oz, or 1 TBL

Coconut Milk—2 oz, or 4 TBL

Coconut Oil (melted)—3.5 oz, or ½ C


Brown Sugar—5 oz, or 2/3 C

Maple Syrup—1 oz, or 2 TBL

Vanilla Extract—1 tsp

Carrots (grated)—4.5 oz, or 1 ½ C

Blueberries—8 oz, or 1 ½ C


Preheat your oven to 425˚ F.

In a bowl, combine the flours, baking soda, salt, cinnamon, nutmeg and chia seeds.


In a separate bowl, combine the coconut milk, eggs, brown sugar, maple syrup and vanilla. Whisk together.

Slowly pour the wet ingredients into the dry and fold together.

Once combined, add in the melted coconut oil.

Fold in your grated carrots and blueberries.

Line your muffin tin with muffin papers, or simply spray with nonstick spray.

Fill up each cup with muffin batter about ¾ of the way full, making sure to get plenty of berries in each one!

Sprinkle a little bit of brown sugar on top of each muffin—this will caramelize and add a slight crunch to the top of your muffins.

Place in the oven for 5 minutes, and then turn your oven temperature down to 345˚F and bake for an additional 15-17 minutes, until the tops of the muffins spring back slightly when touched, or when a toothpick comes out clean.

Remove from the oven and allow to cool for a few minutes before taking them out of the pan.

Enjoy on their own, toasted, with a bit of jam on them, whatever you need to give you an extra boost for the day!

Yield—18-20 muffins

Bon Appétit!