Whole Wheat Blueberry, Carrot, and Chia seed Breakfast Muffins

Makes:  18 muffins

Ingredients

2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
3/4 cup brown sugar
3/4 cup vegetable oil spread, softened (or applesauce)
4 medium size carrots, peeled and grated
1 cup fresh blueberries
1 teaspoon vanilla extract
1 teaspoon cinnamon

Directions

1.  Preheat oven to 200C degrees.
2.  Place whole wheat flour, all purpose flour, baking powder, and baking soda in a bowl.  Set aside.
3.  Beat 2 eggs in a large bowl.  Add brown sugar and vegetable oil spread (I use vitalite).  Mix further.
4.  Mix in grated carrots and blueberries, vanilla extract and cinnamon to the egg mixture.
5.  Gradually add flour mixture to large bowl with egg mixture using a large wooden spoon until a batter is formed.
6.  Spoon batter into lined muffin tin.  Bake for 15-20 minutes.
7.  Remove muffins from oven and let cool on wire rack.