Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, carrot zucchini blueberry muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Carrot zucchini blueberry muffins is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Carrot zucchini blueberry muffins is something that I’ve 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 have to prepare a few ingredients. You can have carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Carrot zucchini blueberry muffins:
- Make ready 1 zucchini
- Take 1 large carrot
- Prepare 1 tsp vanilla extract
- Get 1 tsp almond extract
- Take 3/4 cup fat free Greek yogurt
- Make ready 1 egg
- Take 1 zest of 1 lemon
- Get 1/2 cup almond milk
- Get 1 cup whole wheat flour
- Take 1/2 cup finely ground almonds (or almond meal)
- Make ready 1/2 cup Splenda (or sugar)
- Take 1 tsp each, baking soda, baking powder, cinnamon
- Make ready 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. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in 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!
