Carrot, Apple, and Zucchini Muffins

Carrot, Apple, and Zucchini Muffins

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Judith Fowler
Recipe by  Judith Fowler

“I'm learning to eat a more healthy diet. I couldn't find a recipe for all the ingredients that I wanted in my muffins, so I made up my own. They're yummy and they have so many healthy ingredients! This recipe makes 24 muffins or 12 mini-loaves.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen muffins

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
  3. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

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Reviews (5)

Rate This Recipe
landg1
4

landg1

I liked these muffins, but it took me over an hour for all the shredding and measuring - maybe I'm just slow? I used 1/2 cup white sugar and 1/2 cup brown sugar, and substituted pecans for walnuts. The muffins were pretty tasty, though not as sweet as I somehow expected. My son thought they had too many veggies, but he still gobbled them up!

allotmentmum
1

allotmentmum

Absolutely delicious. Teen sneers turned to clamouring for more!

kpel
0

kpel

These are spectacular! I didn't have the brown sugar blend so I used 1/2 c white sugar and 1/2 c brown sugar. Also I used large muffin pans and just cooked them the same and it ended up making 9 (giant!) muffins. This recipe is a keeper!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Blueberry Zucchini Muffins

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