How to Prepare Delicious Carrot zucchini blueberry muffins

Carrot zucchini blueberry muffins. 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 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. You can cook Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Carrot zucchini blueberry muffins

  1. It's 1 of zucchini.
  2. Prepare 1 large of carrot.
  3. It's 1 tsp of vanilla extract.
  4. It's 1 tsp of almond extract.
  5. You need 3/4 cup of fat free Greek yogurt.
  6. You need 1 of egg.
  7. You need 1 of zest of 1 lemon.
  8. It's 1/2 cup of almond milk.
  9. You need 1 cup of whole wheat flour.
  10. Prepare 1/2 cup of finely ground almonds (or almond meal).
  11. It's 1/2 cup of Splenda (or sugar).
  12. It's 1 tsp of each, baking soda, baking powder, cinnamon.
  13. You need 1/2 tsp of salt.

Can't wait to try your zucchini ones too. Zucchini Carrot Muffins are a healthy way to enjoy your morning muffin packed with veggies, whole grains, and without any added refined sugar. A great healthy muffin option along with these Banana Quinoa Muffins and Blueberry Oatmeal Muffins. My toddler is currently going through a phase.

Carrot zucchini blueberry muffins instructions

  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!.

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. Learn how to make these healthy carrot zucchini muffins from scratch! They're so moist and easy to make!

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