Hello everybody, it is Brad, 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. For mine, I’m gonna make it a bit unique. This will be really delicious.
Healthy blueberry zucchini muffins packed with both fruits & veggies and made extra moist thanks to zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar, making them taste just like a blueberry pancake. You will love this delicious Carrot & Zucchini Muffins recipe. They are perfect as a snack, an easy carry-along breakfast, or even as dessert.
Carrot zucchini blueberry muffins is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Carrot zucchini blueberry muffins is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular 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 it.
The ingredients needed to make Carrot zucchini blueberry muffins:
- Take 1 zucchini
- Prepare 1 large carrot
- Get 1 tsp vanilla extract
- Prepare 1 tsp almond extract
- Make ready 3/4 cup fat free Greek yogurt
- Make ready 1 egg
- Prepare 1 zest of 1 lemon
- Get 1/2 cup almond milk
- Make ready 1 cup whole wheat flour
- Get 1/2 cup finely ground almonds (or almond meal)
- Get 1/2 cup Splenda (or sugar)
- Take 1 tsp each, baking soda, baking powder, cinnamon
- Get 1/2 tsp salt
Carrot Muffins loaded with seasonal sweet zucchini, and fresh herbs. These muffins are moist, butter free, dairy free, and also not too sweet. I mean, I will enjoy a sweet blueberry muffin for brunch once in a while. but veggie muffins such as zucchini muffins, carrot muffins taste better when less. this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating.
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!
I mean, I will enjoy a sweet blueberry muffin for brunch once in a while. but veggie muffins such as zucchini muffins, carrot muffins taste better when less. this is a muffin I make with my son to put in his lunches. it is adapted from a friends zucchini muffin recipe. there is zucchini, carrots, bananas and applesauce, wholesome, sweet, moist, and irresistible. I don't have to hide the veggies, they are part of what makes them worth eating. Moist zucchini-carrot muffins made with whole wheat and flax flours, and studded with dried fruit. Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! They are the perfect healthy breakfast recipe!
So that’s going to wrap this up for this exceptional food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
