Carrot, Apple, and Zucchini Muffins Recipe - Allrecipes.com
Carrot, Apple, and Zucchini Muffins Recipe
  • READY IN 50 mins

Carrot, Apple, and Zucchini Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 2 dozen muffins Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Jun 11, 2013

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!

 
Aug 03, 2013

Absolutely delicious. Teen sneers turned to clamouring for more!

 

4 Ratings

Jun 10, 2014

These are so yummy! My 4 year old, that refuses to eat vegetables and throws a complete temper tantrum when they are on her plate, gobbled them up. Even though she helped me make them and knew what was in them. I was shocked. The lemon and orange zest really make them perfect.

 
Jan 14, 2014

Very easy to make with a food processor. I made mini muffins (1/2 the recipe) and the recipe worked fine for mini muffins. Definitely need to spray the muffin paper cups with spray - I did not and they stuck. Very tasty, nice texture, my 5 year old loved them. I can't wait to put one in her lunch box every day for a healthy snack. By the way, I had a parsnip so I added shredded parsnip and some powdered ginger for even more good health. The only reason I would not rate 5 stars - I am not a fan of orange zest and I can definitely taste it. I will make these again!

 

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Nutrition

  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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