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!
Absolutely delicious. Teen sneers turned to clamouring for more!
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!
* 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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