Whole Wheat Raspberry Walnut Muffins

Happy 2014! To start the new year and healthy eating goals (don't those two just go together? I mean really) Rachelle and I decided to make some delicious but healthy muffins. Thank you, Pinterest, for yet another awesome recipe. The recipe I found was on Apt. 2B Baking Co., but I adapted it a bit changing the measurements from grams to cups (you're welcome) and adding some cinnamon and vanilla (I didn't measure how much I added, so I just guesstimated here.) The results were pretty much the best healthy muffins I've ever made. It made about 18 muffins (I used a weird assortment of muffin tins so it may be a few more) and I'm freezing the leftovers for a quick breakfast another day!

Whole Wheat Raspberry Walnut Muffins

2 3/4 cups flour (I did 1 1/4 cup wheat and 1 1/2 cups all purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon-ish cinnamon
3/4 cups brown sugar
2 eggs
1 1/4 cup of milk
1/2 cup olive oil
zest of half an orange
1 teaspoon-ish vanilla
1 cup frozen raspberries
1 cup chopped walnuts

Preheat oven to 350. Line a muffin tin with muffin cups or grease it, whichever you prefer.
1. In a large bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
2. In a separate bowl, whisk together the brown sugar, orange zest, eggs, milk, and olive oil until they are combined well.
3. Add them to the dry ingredients. Use a rubber spatula to fold the ingredients until the batter is almost fully combined.
4. Add the frozen berries and walnuts. I chopped up the berries even though the recipe said not to and I was pretty happy with the results. It just depends if you want chunks of berries or an even raspberry awesome. For the future, I would probably add a bit more berries if I'm chopping them up.
5. Fill the muffin tins 3/4 full and bake until the muffins are browned and a fork goes through cleanly, about 25 to 35 minutes (mine took 30 minutes-ish.)