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.
I also like to make this as muffin cookies.
Ingredients of Carrot zucchini blueberry muffins
- Prepare 1 of zucchini.
- It's 1 large of carrot.
- You need 1 tsp of vanilla extract.
- It's 1 tsp of almond extract.
- It's 3/4 cup of fat free Greek yogurt.
- Prepare 1 of egg.
- It's 1 of zest of 1 lemon.
- It's 1/2 cup of almond milk.
- Prepare 1 cup of whole wheat flour.
- Prepare 1/2 cup of finely ground almonds (or almond meal).
- You need 1/2 cup of Splenda (or sugar).
- Prepare 1 tsp of each, baking soda, baking powder, cinnamon.
- Prepare 1/2 tsp of salt.
Carrot zucchini blueberry muffins instructions
- 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!.
They taste fantastic, too, of course. These muffins make a great, quick breakfast! I had some blueberries that needed to be used, so I threw those in; otherwise, I followed the recipe exactly and they were delicious! These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Combine that with low added sugar and protein from eggs and milk and you have a healthy muffin for kids that's great any time of the day.
Get Latest Recipe : HOME
