Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, carrot zucchini blueberry muffins. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
We love storing these Oatmeal Blueberry Carrot Zucchini Muffins for effortless yet satisfying breakfasts, and unexpected snack attacks. I'm still on a high from a rest-filled weekend full of family. Brian and I spent the weekend in Fort Wayne with my family. Healthy blueberry zucchini muffins packed with both fruits & veggies and made extra moist thanks to zucchini and applesauce!
Carrot zucchini blueberry muffins is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Carrot zucchini blueberry muffins is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Carrot zucchini blueberry muffins:
- Get 1 zucchini
- Take 1 large carrot
- Take 1 tsp vanilla extract
- Take 1 tsp almond extract
- Make ready 3/4 cup fat free Greek yogurt
- Make ready 1 egg
- Get 1 zest of 1 lemon
- Prepare 1/2 cup almond milk
- Prepare 1 cup whole wheat flour
- Make ready 1/2 cup finely ground almonds (or almond meal)
- Get 1/2 cup Splenda (or sugar)
- Make ready 1 tsp each, baking soda, baking powder, cinnamon
- Make ready 1/2 tsp salt
They are the perfect healthy breakfast recipe! These carrot zucchini muffins are a great breakfast to feed our children (and ourselves). They are packed full of vegetables, fiber, protein and nutrients so they keep us full all. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup!
Steps to make Carrot zucchini blueberry muffins:
- Prepare large 12 muffin tin by lining it with muffin cups and spraying inside with cooking spray( it's important to spray it as the muffins stick). Preheat oven to 350
- Great carrot and zucchini into a large bowl and add all wet ingredients, up to almond milk
- In a separate bowl with a wire wisk mix together all dry ingredients (besides nuts for topping), or you can sift it
- Now add dry ingredients to wet and mix just until combined. Do not overmix. At the end fold in blueberries.
- Spoon about 1/4cup of batter into each cup, top it with sprinkle of seeds or nuts, I used pumpkin seeds and into the oven. They bake quite long, about 40min. Cool on wire rack, Enjoy!
They are packed full of vegetables, fiber, protein and nutrients so they keep us full all. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick Sooooo hard to make healthy muffins for kids and adults that actually taste good. Can't wait to try your zucchini ones too.
So that is going to wrap it up for this exceptional food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
