How to Make Super Quick Homemade Carrot zucchini blueberry muffins

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, carrot zucchini blueberry muffins. One of my favorites food recipes. This time, I’m gonna 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. 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 well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Carrot zucchini blueberry muffins is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:

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

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!

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 reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!