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.
Ingredients:
- cooking spray
- 1 cup shredded unpeeled zucchini
- 1 cup shredded carrots
- 1 large apple, cored and shredded
- 1 cup nonfat plain yogurt
- 1 cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
- 2 eggs
- ½ cup unsweetened applesauce
- ½ cup skim milk
- 2 tablespoons canola oil
- 1 lemon, zest only
- 1 orange, zest only
- 2 cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
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.
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.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Prep time: 30 mins / Cooking time: 20 mins / Total time: 50 mins
Serving: 24 / Yield: 2 dozen muffins
Calories: 134.7
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
