Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, carrot zucchini blueberry muffins. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Carrot zucchini blueberry muffins is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Carrot zucchini blueberry muffins is something which I’ve loved my whole life.
Line a muffin pan with muffin liners, or spritz with non-stick cooking spray. In a large bowl, combine the almond flour, oats, cinnamon, nutmeg, baking soda, and sea salt. In a separate bowl, combine the flax seed meal, water, zucchini, carrots, oil, maple syrup and vanilla.
To get started with this recipe, we have to first 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:
- Get zucchini
- Get carrot
- Prepare vanilla extract
- Prepare almond extract
- Prepare fat free Greek yogurt
- Take egg
- Get zest of 1 lemon
- Prepare almond milk
- Get whole wheat flour
- Get finely ground almonds (or almond meal)
- Take Splenda (or sugar)
- Prepare each, baking soda, baking powder, cinnamon
- Take salt
As I grow as a cook, I find myself becoming more adventurous. Fold zucchini, carrots, and blueberries into batter. Yes, these healthy blueberry zucchini muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag.
Instructions 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!
Keep the kids fueled with goodness with these Carrot Zucchini Blueberry Muffins. This lunchbox treat ticks all the boxes with unrefined rapadura sugar, hidden vegetables and kid approved flavour. Make a batch of Carrot Zucchini Blueberry Muffins on a Sunday afternoon with the kids and pack in lunchboxes for the week ahead. This recipe is really, really stellar. I've adapted this recipe from Alaska From Scratch's Blueberry Zucchini Muffins.
So that is going to wrap it up for this special food carrot zucchini blueberry muffins recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
