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 cook Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Carrot zucchini blueberry muffins
- It's 1 of zucchini.
- You need 1 large of carrot.
- It's 1 tsp of vanilla extract.
- Prepare 1 tsp of almond extract.
- You need 3/4 cup of fat free Greek yogurt.
- You need 1 of egg.
- It's 1 of zest of 1 lemon.
- You need 1/2 cup of almond milk.
- You need 1 cup of whole wheat flour.
- Prepare 1/2 cup of finely ground almonds (or almond meal).
- You need 1/2 cup of Splenda (or sugar).
- It's 1 tsp of each, baking soda, baking powder, cinnamon.
- Prepare 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. They taste fantastic, too, of course. 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.
Carrot zucchini blueberry muffins step by step
- 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!.
Whether you're starting your morning or looking for a veggie-ful dessert, you're sure to love our Zucchini-Carrot Muffins. 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. My toddler is currently going through a phase. Zucchini Banana Blueberry Muffins-these delicious and healthy whole wheat muffins are made with zucchini, banana, and blueberries!