Recipe: Perfect Carrot zucchini blueberry muffins

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Carrot zucchini blueberry muffins.

Carrot zucchini blueberry muffins You can make Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you make that.

Ingredients of Carrot zucchini blueberry muffins

  1. It’s 1 of zucchini.
  2. Prepare 1 large of carrot.
  3. It’s 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. You need 1 of egg.
  7. You need 1 of zest of 1 lemon.
  8. Prepare 1/2 cup of almond milk.
  9. It’s 1 cup of whole wheat flour.
  10. Prepare 1/2 cup of finely ground almonds (or almond meal).
  11. You need 1/2 cup of Splenda (or sugar).
  12. It’s 1 tsp of each, baking soda, baking powder, cinnamon.
  13. Prepare 1/2 tsp of salt.

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!.

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