Carrot zucchini blueberry muffins
Carrot zucchini blueberry muffins

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, carrot zucchini blueberry muffins. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Carrot zucchini blueberry muffins is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Carrot zucchini blueberry muffins is something that I have loved my whole life.

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 have to prepare a few components. 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:
  1. Prepare 1 zucchini
  2. Get 1 large carrot
  3. Take 1 tsp vanilla extract
  4. Take 1 tsp almond extract
  5. Take 3/4 cup fat free Greek yogurt
  6. Prepare 1 egg
  7. Prepare 1 zest of 1 lemon
  8. Take 1/2 cup almond milk
  9. Prepare 1 cup whole wheat flour
  10. Make ready 1/2 cup finely ground almonds (or almond meal)
  11. Make ready 1/2 cup Splenda (or sugar)
  12. Take 1 tsp each, baking soda, baking powder, cinnamon
  13. Prepare 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:
  1. 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
  2. Great carrot and zucchini into a large bowl and add all wet ingredients, up to almond milk
  3. In a separate bowl with a wire wisk mix together all dry ingredients (besides nuts for topping), or you can sift it
  4. Now add dry ingredients to wet and mix just until combined. Do not overmix. At the end fold in blueberries.
  5. 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!

Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick Sooooo hard to make healthy muffins for kids and adults that actually taste good. Can't wait to try your zucchini ones too. These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce.

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