Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, carrot zucchini blueberry muffins. One of my favorites food recipes. For mine, I’m gonna make it a little 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. Healthy blueberry zucchini muffins packed with both fruits & veggies and made extra moist thanks to zucchini and applesauce!
Carrot zucchini blueberry muffins is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Carrot zucchini blueberry muffins is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Get 1 zucchini
- Get 1 large carrot
- Get 1 tsp vanilla extract
- Prepare 1 tsp almond extract
- Make ready 3/4 cup fat free Greek yogurt
- Prepare 1 egg
- Take 1 zest of 1 lemon
- Get 1/2 cup almond milk
- Get 1 cup whole wheat flour
- Make ready 1/2 cup finely ground almonds (or almond meal)
- Take 1/2 cup Splenda (or sugar)
- Take 1 tsp each, baking soda, baking powder, cinnamon
- Get 1/2 tsp salt
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.
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!
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. 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).
So that’s going to wrap it up with this special food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
