Carrot, Apple, and Zucchini Muffins

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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

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