Easiest Way to Prepare 2021 Carrot zucchini blueberry muffins

Carrot zucchini blueberry muffins. Research more about carrot Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like. These Oatmeal Blueberry Carrot Zucchini Muffins. This recipe was adapted from the Superhero Muffins recipe in the Run Fast.

Evenly divide the mixture between the prepared tray. 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. You can cook Carrot zucchini blueberry muffins using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Carrot zucchini blueberry muffins

It's 1 of zucchini.
Prepare 1 large of carrot.
Prepare 1 tsp of vanilla extract.
It's 1 tsp of almond extract.
It's 3/4 cup of fat free Greek yogurt.
It's 1 of egg.
It's 1 of zest of 1 lemon.
It's 1/2 cup of almond milk.
It's 1 cup of whole wheat flour.
It's 1/2 cup of finely ground almonds (or almond meal).
It's 1/2 cup of Splenda (or sugar).
Prepare 1 tsp of each, baking soda, baking powder, cinnamon.
It's 1/2 tsp of salt.

Make a batch of Carrot Zucchini Blueberry Muffins on a Sunday afternoon with the kids and pack in lunchboxes for the week ahead. Carrot muffins are also not very sweet but savory. I don't like when everyday muffins are cloyingly sweet. I mean, I will enjoy a sweet blueberry muffin for brunch once in a while. but veggie muffins such as zucchini muffins, carrot muffins taste better when less sweet and bit savoury.

Carrot zucchini blueberry muffins step by step

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!.

I also replaced part of sugar with some agave syrup. 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. Fold zucchini, carrots, and blueberries into batter. I also like to make this as muffin cookies.