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Provide zucchini.
Prepare carrot.
You need vanilla extract.
Use almond extract.
Provide fat free Greek yogurt.
Use egg.
Provide zest of 1 lemon.
Use almond milk.
You need whole wheat flour.
You need finely ground almonds (or almond meal).
You need Splenda (or sugar).
You need each, baking soda, baking powder, cinnamon.
Use salt.

You will love this delicious Carrot & Zucchini Muffins recipe. They are perfect as a snack, an easy carry-along breakfast, or even as dessert. For the fourth recipe in "Zucchini Week", I decided to try a random one I found online for breakfast this week. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup!

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 Sooooo hard to make healthy muffins for kids and adults that actually taste good. Can't wait to try your zucchini ones too. Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! They are the perfect healthy breakfast recipe!

Since you have actually read the Carrot zucchini blueberry muffins recipe, as well as you have the knowledge that you need to execute in the kitchen area. Obtain that apron out, dust off your mixing bowls and roll up your sleeves. You have some cooking to do.

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