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We hope you got insight from reading it, now let’s go back to carrot zucchini blueberry muffins recipe. You can cook carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Carrot zucchini blueberry muffins:
- Get 1 zucchini
- You need 1 large carrot
- Use 1 tsp vanilla extract
- Get 1 tsp almond extract
- Use 3/4 cup fat free Greek yogurt
- Get 1 egg
- Get 1 zest of 1 lemon
- Provide 1/2 cup almond milk
- You need 1 cup whole wheat flour
- Take 1/2 cup finely ground almonds (or almond meal)
- Provide 1/2 cup Splenda (or sugar)
- Use 1 tsp each, baking soda, baking powder, cinnamon
- Prepare 1/2 tsp salt
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!
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! 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.
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