Carrot, Apple, and Zucchini Muffins

Carrot, Apple, and Zucchini Muffins

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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Ingredients

50 m servings 135 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

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 waln...

Most helpful critical review

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.

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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 waln...

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 whea...

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 ...

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...

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 a...

Absolutely delicious. Teen sneers turned to clamouring for more!

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.

Just made them today and they are DELICIOUS!

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 w...

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