These muffins are easy to prepare, loaded with vegetables and whole grains and studded with blueberries to make them completely irresistible. These can be made vegan by substituting the eggs for flax eggs (note, it will make the muffins more dense, but equally delicious!). Leave out the nuts and use a nut free milk if you're making these for school lunches of course!
Preheat the oven to 375F and line a 12-cup muffin tin with paper liners (if you have 2 tins, line an additional 6 cups with liners).
In a large bowl, mix together the oats, whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and nuts. Whisk together to combine.
In a separate medium bowl, combine the olive oil, maple syrup, vanilla, eggs or flax eggs, almond milk, beets, carrots, apple and pear.
Stir the wet ingredients into the dry ingredients, folding until incorporated (do not over mix).
Fold in the frozen blueberries, divide the batter among the muffin tins, and bake until they are golden brown around the edges and a toothpick inserted in the middle comes out clean, about 30-35 minutes.
Place on a cooling rack and store at room temperature in a covered container for up to 5 days or in the freezer for up to 1 month.
To substitute the two eggs, in a small bowl mix together 2 tablespoons of milled (ground) flax seeds with 1/4 cup of water. Let it sit for 10 minutes before using in the recipe.