Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a Authentic dish, carrot zucchini blueberry muffins. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Carrot zucchini blueberry muffins is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Carrot zucchini blueberry muffins is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Carrot zucchini blueberry muffins:

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

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 packed full of vegetables, fiber, protein and nutrients so they keep us full all.

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!

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. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course.

So that is going to wrap it up with this Good food carrot zucchini blueberry muffins recipe. Thank you very much for reading. I am sure 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 family, friends and colleague. Thanks again for reading. Go on get cooking!