Muffins, Vegan Carrot Raspberry Blackberry

2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup ground flaxseeds
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 C brown sugar

In a separate bowl combine:
1/2 cup vanilla soy yogurt
1 T Agave syrup
1/2 cup mango juice
3 tablespoons safflower oil
1 cup firmly packed grated carrot
3/4 cup blackberries and raspberries
1/2 cup finely chopped walnuts

Combine the wet and dry. Bake at 350 for 20 minutes or so. (I use a convection oven.)