Hello Momfluential and Foodiefluential readers! I am so thrilled to have been invited to post for Foodiefluential!
I love to cook, I love making food pretty, and I am determined to show just how easy it can be to make your own food rather than depending entirely on pre-made/packaged food.
This recipe came about this afternoon when I was driving my 4 year old home from Transitional Kindergarten and we were discussing snack possibilities for him at school. They have a strict “no treats” policy, and he has a classmate with a nut allergy so we are doing our best to steer clear there too. I suggested we try some new muffin recipes and he jumped right on board.
He suggested blueberry, “and maybe we could add some carrots too for some grow food!”
Okay, we’re in business! I also suggested that we try adding zucchini because I knew it would moisten things up and virtually disappear in flavor. He was skeptical, but agreeable. His next comment to me was “yeah, both of them work together because they have different letter vitamins in them that can go in there. And if they have some of the same, then they just have a lot of that vitamin!”
This is the kid who spent a fair amount of time over the past year going to the Farmers Market and listening to me go on about all the ways in which we were going to be changing our shopping and eating. He also informed me that iron is good for our blood and bones.
I love this guy! Spoiler-alert – here he is, LOVING the muffins!
Alright, so hopefully now you’re at least interested in what they’ve got in them? It’s crazy easy – I seriously made one batch before dinner, and then after I saw the batch quickly shrink down due to everyone’s second helpings for “dessert” (score!), I made another batch after dinner. There isn’t a ton of sugar, and greek yogurt gives them some great protein too. I did a quick Pinterest search for “zucchini and carrot muffins” and pulled up a few hits that looked promising.
I decided to start from a recipe from “i should be mopping the floor” and transformed it to my needs.
Zucchini, Carrot & Blueberry Greek Yogurt Muffins:
Ingredients:
- 1 Cup White Flour
- 3/4 Cup Whole Wheat Flour
- 2 TSP Baking Powder
- 1 1/2 TSP Baking Soda
- 1/2 TSP Salt
- 2 TSP Cinnamon
- 1/4 Cup White Sugar
- 1/4 Cup Honey (I might eventually switch over entirely to honey, but I thought my boys might protest if it was too strong)
- 2 Eggs
- 3/4 Cup Greek Yogurt
- 4 TBSP Unsalted Butter
- 1 Cup Finely Grated Zucchini
- 1 Cup Finely Grated Carrots
- 1 Cup Frozen Blueberries (I’m sure fresh would be wonderful too…the frozen might have contributed a tiny bit of moisture though, so be aware if you switch out)
Directions:
- Preheat the oven to 375.
- In a large bowl, mix together the dry ingredients (1-7)
- In a separate bowl, melt the butter. Add honey, greek yogurt, and eggs (make sure butter is cooled before adding eggs!)
- Pour liquids into dry ingredient mixture and combine thoroughly
- Add zucchini and carrots
- Once that is completely incorporated, fold in frozen blueberries
- Grease or put in liners (I greased so can’t vouch for liners) into 18 muffin tins and fill about 3/4 full
- Bake at 375 for about 15 minutes. Mine started to seem like they were cooking too hot (tops browning before the rest cooking through) so I turned it down to 350 for about 3 more minutes. I don’t know that it made a big difference, but I did it both times and they turned out great, so I’ll probably stick with it!
- Cool on cooling racks and enjoy! I plan on freezing some of the second batch I made. I can’t wait to have these at my fingertips for the next week without worrying that they are going to go bad!
I hope that you give these blueberry Greek yogurt muffins a try and love them as much as we did! Comment here and/or post your pix on instagram with #foodiefluential and #momfluential so we can see what you’ve done!
(Update: They freeze perfectly! Take one out the night before to have ready for kiddo (or your own) snack the next day. By snack time it’s defrosted, moist and delicious!)
Perfect timing! I was just looking for a zucchini bread recipe, and your food always looks so delicious.
These were absolutely delicious!! Loved by the whole family!
Do you think we could sub grated cheese for the honey and sugar and frozen peas and corn for the blueberries to make a savoury version of these too?
Delicious!! These are a hot in our house. We have also made a savoury version of these by subbing the sugar with parmesan cheese, honey with grated cheese, cinnamon with dry Italian herbs and blueberries with frozen corn.