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Carrot Zucchini Blueberry Muffins Recipe

Carrot zucchini blueberry muffins Recipe
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Cooking Time : 45 minutes
Serving : 12
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Prepare the ingredients before making Carrot zucchini blueberry muffins in your home. Then, follow these steps below to serve Carrot zucchini blueberry muffins for your family or friends.

Ingredients: Carrot zucchini blueberry muffins

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

How to Make Carrot zucchini blueberry muffins

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Carrot zucchini blueberry muffins in your home by yourself.

    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
  • Step 2
  • Great carrot and zucchini into a large bowl and add all wet ingredients, up to almond milk
  • Step 3
  • In a separate bowl with a wire wisk mix together all dry ingredients (besides nuts for topping), or you can sift it
  • Step 4
  • Now add dry ingredients to wet and mix just until combined. Do not overmix. At the end fold in blueberries.
  • Step 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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