Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, carrot zucchini blueberry muffins. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Carrot zucchini blueberry muffins is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Carrot zucchini blueberry muffins is something that I have loved my whole life. They are nice and they look wonderful.
Healthy blueberry zucchini muffins packed with both fruits & veggies and made extra moist thanks to zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar, making them taste just like a blueberry pancake. That must be how zucchini muffins, zucchini bread, and zucchini cake became a thing in the first place, don'tcha think?
To get started with this particular recipe, we must prepare a few components. 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
- Make ready 1 large carrot
- Take 1 tsp vanilla extract
- Get 1 tsp almond extract
- Make ready 3/4 cup fat free Greek yogurt
- Take 1 egg
- Get 1 zest of 1 lemon
- Get 1/2 cup almond milk
- Make ready 1 cup whole wheat flour
- Make ready 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
- 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. 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.
So that is going to wrap it up for this exceptional food carrot zucchini blueberry muffins recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
