Happy Apple Zucchini Muffins

Happy Apple Zucchini Muffins

13
OURJULIET 0

"This is a low-fat muffin recipe that kids will eat and parents can feel good about!"

Ingredients

1 h servings 151 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full.
  3. Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Reviews

13
  1. 17 Ratings

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Most helpful

These healthy and tasty muffins easily earn a 5 star rating from my crew. I grated the apple and used wheat bran in place of oat bran. I've come to expect that muffin recipes without oil are g...

Most helpful critical

Gosh, you know......I followed this recipe closely making no changes or substitutions. The batter looked exactly as it should and it baked exactly as it should without issues. The one issue I'm ...

Gosh, you know......I followed this recipe closely making no changes or substitutions. The batter looked exactly as it should and it baked exactly as it should without issues. The one issue I'm ...

These healthy and tasty muffins easily earn a 5 star rating from my crew. I grated the apple and used wheat bran in place of oat bran. I've come to expect that muffin recipes without oil are g...

Pretty tasty, but I did make a couple small changes....My son has a milk protein allergy, so I used vanilla flavour coconut milk yogurt. I also added a smidge more vanilla and cinnamon than call...

Based on the reviews I added the extra oil, and vanilla. I even added a little extra sugar. After baking them, I took a bite and realized it needs some salt. I wish I had added 1/2 teaspoon of...

I followed all the directions closely and these muffins just didn't want to bake. I don't know what went wrong or if it's the recipe but an hour in the oven and they were still raw in the middl...

I am very happy to have found this healthy and versatile muffin recipe. I was out of yogurt, so used a mashed banana and a 1/4 cup of oil to replace it which worked well. I also think you coul...

Baked way longer and still have same gummy texture like they are under cooked. No one will eat them :(

This recipe did not turn out well. I substituted gluten free baking flour for the flour.

I'm not going to lie, we ate a dozen in less then a day!!! They're that GOOD! I added 1/4 of canola oil and 1 teaspoon of vanilla!