Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, carrot zucchini blueberry muffins. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Carrot zucchini blueberry muffins is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Carrot zucchini blueberry muffins is something which I have loved my whole life. They are nice and they look wonderful.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. 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. Get 1 zucchini
2. Take 1 large carrot
3. Get 1 tsp vanilla extract
4. Prepare 1 tsp almond extract
5. Make ready 3/4 cup fat free Greek yogurt
6. Prepare 1 egg
7. Prepare 1 zest of 1 lemon
8. Make ready 1/2 cup almond milk
9. Take 1 cup whole wheat flour
10. Make ready 1/2 cup finely ground almonds (or almond meal)
11. Get 1/2 cup Splenda (or sugar)
12. Make ready 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 this up with this special food carrot zucchini blueberry muffins recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!