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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shredded unpeeled zucchini
apple, cored and shredded
nonfat plain yogurt
sucralose and brown sugar blend (such as Splenda® brown sugar blend)
lemon, zest only
orange, zest only
1 1/2 cups
whole wheat flour
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!
I simply left the sucralose out and the muffins were sweet enough yet entirely too heavy. There's just too much flour. I would make these again but adjust the wheat to plain flour ratio.
I've never written a review and made lots of things of this site but I had to with this! These are fantastic! I made a couple changes because they were for my 21 month old. I used all whole wheat flour, brown sugar instead of Splenda. I did not use any nutmeg, nuts, lemon or orange zest and still delicious! Even if I had the orange or lemon zest I don't think I'd add it next time. Next time I think I would try to sneak in some parsnip like another reviewer did. The only mistake I made was putting them in muffin liners and they definately stuck so using just the pan and spraying or greasing would work much better. My only regret was I halved the recipe (I was worried he wouldn't eat them) I would definately double it next time because he loved them!! Thanks for the wonderful recipe :)
My 3 yr old daughter and I made these today and they turned out fantastic! She's already eaten two and asking for more. I LOVE that this recipe is health conscious. I always try to put the best food into my kids tummy's. Only thing I did differently was used brown sugar instead of the sucralose because I didn't have any and used pumpkin pie spice instead of the nutmeg and allspice. Highly recommend!
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!
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!
Absolutely delicious. Teen sneers turned to clamouring for more!
Just made them today and they are DELICIOUS!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot, Apple, and Zucchini Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 32
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