Carrot zucchini blueberry muffins Recipe

Name: Carrot zucchini blueberry muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).
2
Preheat oven to 350
3
Great carrot and zucchini into a large bowl and add all wet ingredients, up to almond milk
4
In a separate bowl with a wire wisk mix together all dry ingredients (besides nuts for topping), or you can sift it
5
Now add dry ingredients to wet and mix just until combined.
6
Do not overmix.
7
At the end fold in blueberries.
8
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.
9
They bake quite long, about 40min.
10
Cool on wire rack, Enjoy!

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 zucchini, 1 large carrot, 1 tsp vanilla extract, 1 tsp almond extract, and more.

Yes, Carrot zucchini blueberry muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot zucchini blueberry muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions