Simple Way to Make Award-winning Carrot zucchini blueberry muffins

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, carrot zucchini blueberry muffins. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Carrot zucchini blueberry muffins is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Carrot zucchini blueberry muffins is something which I’ve loved my whole life. They are nice and they look wonderful.

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!

To begin with this recipe, we must first prepare a few ingredients. 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:

1. Prepare 1 zucchini
2. Prepare 1 large carrot
3. Prepare 1 tsp vanilla extract
4. Prepare 1 tsp almond extract
5. Prepare 3/4 cup fat free Greek yogurt
6. Take 1 egg
7. Make ready 1 zest of 1 lemon
8. Take 1/2 cup almond milk
9. Make ready 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. Prepare 1 tsp each, baking soda, baking powder, cinnamon
13. Prepare 1/2 tsp salt

Can't wait to try your zucchini ones too. Fold zucchini, carrots, and blueberries into batter. I also like to make this as muffin cookies. This amazing recipe is out of one of my favorite cookbooks "Run Fast Eat Slow".

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!

I also like to make this as muffin cookies. This amazing recipe is out of one of my favorite cookbooks "Run Fast Eat Slow". They are gluten-free, packed full of. That must be how zucchini muffins, zucchini bread, and zucchini cake became a thing in the first place, don'tcha think? Thrifty gardeners with mouths to feed and armfuls of zucchini probably just started adding it to everything.

So that’s going to wrap this up for this exceptional food carrot zucchini blueberry muffins recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!