Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, carrot zucchini blueberry muffins. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Carrot zucchini blueberry muffins is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Carrot zucchini blueberry muffins is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Carrot zucchini blueberry muffins:
- Take 1 zucchini
- Get 1 large carrot
- Get 1 tsp vanilla extract
- Prepare 1 tsp almond extract
- Prepare 3/4 cup fat free Greek yogurt
- Get 1 egg
- Prepare 1 zest of 1 lemon
- Get 1/2 cup almond milk
- Make ready 1 cup whole wheat flour
- Take 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
- Get 1/2 tsp salt
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. 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 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. Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! They are the perfect healthy breakfast recipe!
So that’s going to wrap it up with this special food carrot zucchini blueberry muffins recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
