Recipe: Appetizing Carrot zucchini blueberry muffins

Carrot zucchini blueberry muffins. We love storing these Oatmeal Blueberry Carrot Zucchini Muffins for effortless yet satisfying breakfasts, and unexpected snack attacks. I'm still on a high from a rest-filled weekend full of family. Brian and I spent the weekend in Fort Wayne with my family.

These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Combine that with low added sugar and protein from eggs and milk and you have a healthy muffin for kids that's great any time of the day. Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! You can cook Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Carrot zucchini blueberry muffins

1. Prepare 1 of zucchini.
2. Prepare 1 large of carrot.
3. You need 1 tsp of vanilla extract.
4. You need 1 tsp of almond extract.
5. You need 3/4 cup of fat free Greek yogurt.
6. It's 1 of egg.
7. It's 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. You need 1/2 cup of finely ground almonds (or almond meal).
11. You need 1/2 cup of Splenda (or sugar).
12. You need 1 tsp of each, baking soda, baking powder, cinnamon.
13. You need 1/2 tsp of salt.

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. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup!

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!.

They taste fantastic, too, of course. These muffins make a great, quick Sooooo hard to make healthy muffins for kids and adults that actually taste good. Can't wait to try your zucchini ones too. I used buckwheat flour. 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.

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