Carrot zucchini blueberry muffins

Name: Carrot zucchini blueberry muffins
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 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

Kasia @cook_3476759

Elmwood Park, New Jersey

Again too many zucchinis in my garden so instead of zucchini bread i decided let's make healthy muffins and oh boy, they came out perfect. You gotta try it.

Kasia @cook_3476759

Elmwood Park, New Jersey

Again too many zucchinis in my garden so instead of zucchini bread i decided let's make healthy muffins and oh boy, they came out perfect. You gotta try it.

Saved

Ingredients

45 mins

12 servings

1zucchini
1 largecarrot
1 tspvanilla extract
1 tspalmond extract
3/4 cupfat free Greek yogurt
1egg
1zest of 1 lemon
1/2 cupalmond milk
1 cupwhole wheat flour
1/2 cupfinely ground almonds (or almond meal)
1/2 cupSplenda (or sugar)
1 tspeach, baking soda, baking powder, cinnamon
1/2 tspsalt

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Steps

45 mins

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!