Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, carrot zucchini blueberry muffins. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Carrot zucchini blueberry muffins is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Carrot zucchini blueberry muffins is something that I have loved my entire life.
Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like. Fold zucchini, carrots, and blueberries into batter. I also like to make this as muffin cookies.
To begin with this particular 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 it.
The ingredients needed to make Carrot zucchini blueberry muffins:
- Make ready 1 zucchini
- Get 1 large carrot
- Take 1 tsp vanilla extract
- Take 1 tsp almond extract
- Prepare 3/4 cup fat free Greek yogurt
- Make ready 1 egg
- Make ready 1 zest of 1 lemon
- Take 1/2 cup almond milk
- Prepare 1 cup whole wheat flour
- Take 1/2 cup finely ground almonds (or almond meal)
- Prepare 1/2 cup Splenda (or sugar)
- Make ready 1 tsp each, baking soda, baking powder, cinnamon
- Make ready 1/2 tsp salt
Thrifty gardeners with mouths to feed and armfuls of zucchini probably just started adding it to everything. You will love this delicious Carrot & Zucchini Muffins recipe. They are perfect as a snack, an easy carry-along breakfast, or even as dessert. For the fourth recipe in "Zucchini Week", I decided to try a random one I found online for breakfast this week.
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!
These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Combine that with low added sugar and protein from eggs and milk and you have a healthy muffin for kids that's great any time of the day. 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.
So that is going to wrap this up with this special food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
