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

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!

zucchini, carrot, vanilla, almond, greek yogurt, egg, almond milk, whole wheat flour, ground almonds, splenda, baking soda, salt

Taken from cookpad.com/us/recipes/352042-carrot-zucchini-blueberry-muffins (may not work)