Carrot, Apple, and Zucchini Muffins Recipe -
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
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  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 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!

Sep 04, 2014

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!

Jul 18, 2014

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!

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!

Aug 03, 2013

Absolutely delicious. Teen sneers turned to clamouring for more!

Dec 18, 2014

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 :)

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.


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  • 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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