Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, carrot zucchini blueberry muffins. One of my favorites. This time, I am going to make it a bit unique. This will be really 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 foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Carrot zucchini blueberry muffins is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook 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
- Get 1 large carrot
- Make ready 1 tsp vanilla extract
- Prepare 1 tsp almond extract
- Make ready 3/4 cup fat free Greek yogurt
- Make ready 1 egg
- Take 1 zest of 1 lemon
- Get 1/2 cup almond milk
- Make ready 1 cup whole wheat flour
- Take 1/2 cup finely ground almonds (or almond meal)
- Make ready 1/2 cup Splenda (or sugar)
- Prepare 1 tsp each, baking soda, baking powder, cinnamon
- 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:
- 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. Carrot Muffins loaded with seasonal sweet zucchini, and fresh herbs. These muffins are moist, butter free, dairy free, and also not too sweet.
So that is going to wrap this up with this special food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
