Happy Apple Zucchini Muffins

Happy Apple Zucchini Muffins

8 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    1 h 50 m
OURJULIET
Recipe by  OURJULIET

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

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

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Directions

  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.

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Reviews (8)

Rate This Recipe
Sarah Jo
35

Sarah Jo

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 having is that it turned out a little flavorless and the texture was off-putting. I feel terrible saying it, honestly. I shared one muffin with my two kids and after the first bite, noone really wanted any more. I think for me if I were to make this again, this would need more cinnamon (or maybe some additional spices), a little more vanilla and.......gosh, maybe something else. I can't put my finger on what it's missing. Three and a half stars for me.

mrs.embee
8

mrs.embee

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 gummier than those that call for oil so the slightly chewy texture of these muffins is not off-putting for me.

FAIRUZAH
1

FAIRUZAH

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 called for. And I realized after I started that I was out of oat bran so I just used quick cooking oats. Other than that I followed the recipe as written. Baked them in mini muffin tins (non stick metal trays, gas oven) for 10 minutes, rotated the trays, then cooked about 5 minutes more. Perfectly moist and delicious! Normally I don't give 5 star ratings if I make changes, but I don't think anything I did was a major change from the recipe as written. 5 stars it is!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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