Happy Apple Zucchini Muffins Recipe - Allrecipes.com
Happy Apple Zucchini Muffins Recipe
  • READY IN ABOUT 2 hrs

Happy Apple Zucchini Muffins

Recipe by  

"This is a low-fat muffin recipe that kids will eat and parents can feel good about!"

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full.
  3. Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2012

These healthy and tasty muffins easily earn a 5 star rating from my crew. I grated the apple and used wheat bran in place of oat bran. I've come to expect that muffin recipes without oil are gummier than those that call for oil so the slightly chewy texture of these muffins is not off-putting for me.

 
Most Helpful Critical Review
Jul 10, 2012

Gosh, you know......I followed this recipe closely making no changes or substitutions. The batter looked exactly as it should and it baked exactly as it should without issues. The one issue I'm having is that it turned out a little flavorless and the texture was off-putting. I feel terrible saying it, honestly. I shared one muffin with my two kids and after the first bite, noone really wanted any more. I think for me if I were to make this again, this would need more cinnamon (or maybe some additional spices), a little more vanilla and.......gosh, maybe something else. I can't put my finger on what it's missing. Three and a half stars for me.

 

12 Ratings

Jun 13, 2014

Pretty tasty, but I did make a couple small changes....My son has a milk protein allergy, so I used vanilla flavour coconut milk yogurt. I also added a smidge more vanilla and cinnamon than called for. And I realized after I started that I was out of oat bran so I just used quick cooking oats. Other than that I followed the recipe as written. Baked them in mini muffin tins (non stick metal trays, gas oven) for 10 minutes, rotated the trays, then cooked about 5 minutes more. Perfectly moist and delicious! Normally I don't give 5 star ratings if I make changes, but I don't think anything I did was a major change from the recipe as written. 5 stars it is!

 
Mar 17, 2014

Great taste and so healthy. Super moist. Make sure you bake it enough so it won't be too sticky.

 
Jan 16, 2014

Delicious, however I would not recommend using cups because there is no oil in these and they stuck to the paper. Use baking spray directly into the cupcake tray! Enjoy!

 
Oct 14, 2013

I added about 1/4 C. oil and used sour cream instead of yogurt, because I didn't have yogurt on hand, and added about 1 t. vanilla.

 
Sep 24, 2013

Based on the reviews I added the extra oil, and vanilla. I even added a little extra sugar. After baking them, I took a bite and realized it needs some salt. I wish I had added 1/2 teaspoon of salt as they are just a bit lacking on the flavor. Hopefully that will help a bit with the texture too.

 
Sep 05, 2013

This was really good. I put a full teaspoon of vanilla and added 1/3 cup canola oil (was afraid not to)and baked them in cupcake cups. They are so good the family will never know that they are healthy!

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 146 mg
  • 6%

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

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