Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how 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 well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Carrot zucchini blueberry muffins is something which I have loved my whole life. They’re fine and they look fantastic.
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 must prepare a few ingredients. 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:
- Prepare 1 zucchini
- Make ready 1 large carrot
- Take 1 tsp vanilla extract
- Take 1 tsp almond extract
- Take 3/4 cup fat free Greek yogurt
- Prepare 1 egg
- Get 1 zest of 1 lemon
- Take 1/2 cup almond milk
- Take 1 cup whole wheat flour
- Make ready 1/2 cup finely ground almonds (or almond meal)
- Get 1/2 cup Splenda (or sugar)
- Get 1 tsp each, baking soda, baking powder, cinnamon
- Make ready 1/2 tsp salt
That must be how zucchini muffins, zucchini bread, and zucchini cake became a thing in the first place, don'tcha think? Thrifty gardeners with mouths to feed and armfuls of zucchini probably just started adding it to everything. Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! They are the perfect healthy breakfast recipe!
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 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. 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. You will love this delicious Carrot & Zucchini Muffins recipe.
So that’s going to wrap this up for this special food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
