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Categories:
zucchini carrot vanilla almond Greek yogurt egg almond milk whole wheat flour ground almonds Splenda baking soda salt
Viewed: 24 - Published at: 2 years agoIngredients
- 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
Method
- 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!
