1. Preheat the oven to 350oF. Peel and grate the carrots.
2. In a bowl, mix the flour, salt, baking powder, cinnamon and sugar. In another bowl whisk the honey, buttermilk, oil and egg until smooth. Add the honey mixture to the flour mixture and fold to combine. Gently stir in the carrots, berries and oatmeal.
3. Put paper muffin cups in a 12-cup muffin pan and divide the batter among the cups. Bake 25 minutes. To test for doneness, insert a toothpick into a muffin; once the toothpick comes out with just a few moist crumbs clinging to it, the muffins are done.
271 calories, 8.3g fat, 1g saturated fat, 22mg cholesterol, 153mg sodium, 45g carbohydrate, 5g fiber, 20g sugar, 7g protein