Recipe: Delicious Carrot zucchini blueberry muffins

Carrot zucchini blueberry muffins. The olive oil, along with the zucchini of course, made these incredibly moist. Healthy carrot zucchini muffins are a favorite recipe of many readers and their kids. Sweet, moist, and bite-sized, these mini muffins are a yummy and healthy kid snack.

I also have a recipe for. 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 can cook Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Carrot zucchini blueberry muffins

1. You need 1 of zucchini.
2. Prepare 1 large of carrot.
3. Prepare 1 tsp of vanilla extract.
4. It's 1 tsp of almond extract.
5. It's 3/4 cup of fat free Greek yogurt.
6. It's 1 of egg.
7. Prepare 1 of zest of 1 lemon.
8. You need 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. Prepare 1 tsp of each, baking soda, baking powder, cinnamon.
13. Prepare 1/2 tsp of salt.

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.. Blueberry Banana Bread Brownies Carrot, Zucchini, and Apple Muffins Chocolate Cake Chocolate Lava Cake Chocolate Mayonnaise Cake Chocolate Mayonnaise Cake Chocolate Pudding Cake Cinnamon Buns Cinnamon Coffee Cake Cinnamon Topped Oatmeal Muffins Coconut Cream Pie.

Carrot zucchini blueberry muffins step by step

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!.

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. 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.