Easiest Way to Cook Delicious Carrot zucchini blueberry muffins

Carrot zucchini blueberry muffins. 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 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. Healthy blueberry zucchini muffins packed with both fruits & veggies and made extra moist thanks to zucchini and applesauce! You can have Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Carrot zucchini blueberry muffins

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

These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar, making them taste just like a blueberry pancake. 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.

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!.

Can't wait to try your zucchini ones too. Meet the Cook: No matter when I make these muffins – for breakfast, or for lunch to serve with a bowl of soup or salad – my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington. Paleo blueberry zucchini muffins that everyone will love!

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