Recipe: Tasty Carrot zucchini blueberry muffins

Carrot zucchini blueberry muffins. Grate the zicchini and carrots separately and put aside. Add in the flour and yoghurt alternately, finish with flour. If your batter is very thick, that's very fine.

They are the perfect healthy breakfast recipe! These carrot zucchini muffins are a great breakfast to feed our children (and ourselves). They are packed full of vegetables, fiber, protein and nutrients so they keep us full all. You can cook Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Carrot zucchini blueberry muffins

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

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!.

He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington. Carrot Muffins have the look and flavor of a carrot cake only they are in muffin form. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon scented muffins are nice and moist and are loaded with flavorful.