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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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

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 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!

 
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!

 
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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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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