Recipe by OURJULIET
"This is a low-fat muffin recipe that kids will eat and parents can feel good about!"
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1 1/2 cups
1 1/2 teaspoons
nonfat plain yogurt
packed brown sugar
1 1/4 cups
peeled and chopped apples
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.
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.
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!
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.
I followed all the directions closely and these muffins just didn't want to bake. I don't know what went wrong or if it's the recipe but an hour in the oven and they were still raw in the middle and barely rose. I nibbled the cooked outsides and the flavor was great, they just didn't bake at all. I wish they would have turned out :(
I am very happy to have found this healthy and versatile muffin recipe. I was out of yogurt, so used a mashed banana and a 1/4 cup of oil to replace it which worked well. I also think you could get away with a 1/2 cup of sugar instead of 3/4 cup if you are watching your sugar intake. I will definitely be experimenting with adding dried fruits or nuts as I have to agree with other reviewers who found it lacking a little something.
Baked way longer and still have same gummy texture like they are under cooked. No one will eat them :(
This recipe did not turn out well. I substituted gluten free baking flour for the flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Happy Apple Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 12
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