Carrot zucchini blueberry muffins
Carrot zucchini blueberry muffins

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carrot zucchini blueberry muffins. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Carrot zucchini blueberry muffins is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Carrot zucchini blueberry muffins is something that I’ve loved my whole life.

Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like. Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like. Fold zucchini, carrots, and blueberries into batter.

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

This is what a healthy funfetti cake looks like! Oh man, these were so good. I literally had carrots, zucchini and leftover blueberries.. Keep the kids fueled with goodness with these Carrot Zucchini Blueberry Muffins.

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!

This lunchbox treat ticks all the boxes with unrefined rapadura sugar, hidden vegetables and kid approved flavour. Make a batch of Carrot Zucchini Blueberry Muffins on a Sunday afternoon with the kids and pack in lunchboxes for the week ahead. In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple.

So that is going to wrap it up for this special food carrot zucchini blueberry muffins recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!