Hello everybody, it’s me again, Bethany, welcome to our recipe website. Today, I’m gonna show you how to make a special dish, carrot zucchini blueberry muffins. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Healthy blueberry zucchini muffins packed with both fruits & veggies and made extra moist thanks to zucchini and applesauce! These easy blueberry zucchini muffins are naturally sweetened with pure maple syrup instead of sugar, making them taste just like a blueberry pancake. Fold zucchini, carrots, and blueberries into batter.
Carrot zucchini blueberry muffins is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Carrot zucchini blueberry muffins is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Carrot zucchini blueberry muffins:
- Get 1 zucchini
- Make ready 1 large carrot
- Take 1 tsp vanilla extract
- Take 1 tsp almond extract
- Prepare 3/4 cup fat free Greek yogurt
- Make ready 1 egg
- Make ready 1 zest of 1 lemon
- Make ready 1/2 cup almond milk
- Make ready 1 cup whole wheat flour
- Take 1/2 cup finely ground almonds (or almond meal)
- Take 1/2 cup Splenda (or sugar)
- Prepare 1 tsp each, baking soda, baking powder, cinnamon
- Prepare 1/2 tsp salt
That must be how zucchini muffins, zucchini bread, and zucchini cake became a thing in the first place, don'tcha think? Thrifty gardeners with mouths to feed and armfuls of zucchini probably just started adding it to everything. You will love this delicious Carrot & Zucchini Muffins recipe. They are perfect as a snack, an easy carry-along breakfast, or even as dessert.
Steps to make Carrot zucchini blueberry muffins:
- 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!
For the fourth recipe in "Zucchini Week", I decided to try a random one I found online for breakfast this week. Grate zucchini and carrot on a grater with large holes and add to the bowl. Mash a banana with a fork and mix with milk and chopped dates. Add to the rest of ingredients and mix altogether with nuts, chocolate and blueberries. Fill cupcake silicon forms up to ¾ of their height.
So that is going to wrap this up for this special food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this site in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to carrot zucchini blueberry muffins cooking. Go on get cooking!
