Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a awesome dish, carrot zucchini blueberry muffins. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look 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.
Carrot zucchini blueberry muffins is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Carrot zucchini blueberry muffins is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Get 1 zucchini
- Get 1 large carrot
- Take 1 tsp vanilla extract
- Make ready 1 tsp almond extract
- Prepare 3/4 cup fat free Greek yogurt
- Prepare 1 egg
- Prepare 1 zest of 1 lemon
- Prepare 1/2 cup almond milk
- Get 1 cup whole wheat flour
- Get 1/2 cup finely ground almonds (or almond meal)
- Prepare 1/2 cup Splenda (or sugar)
- Take 1 tsp each, baking soda, baking powder, cinnamon
- Get 1/2 tsp salt
Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! 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.
Instructions 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!
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! They taste fantastic, too, of course.
So that’s going to wrap this up for this Easy food carrot zucchini blueberry muffins recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
