I’m becoming better at eating a healthier diet. I came up with my own recipe because I couldn’t find one that called for all the components I wanted in my muffins. They are delicious and packed with nutritious nutrients. This recipe yields either 12 mini-loaves or 24 muffins.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 2 dozen muffins |
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
Instructions
- 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.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 231 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These were good! Good flavor, nice fluffy muffin texture! I made a double batch and froze some to look forward to later! They are great as-is if you like a muffin that is not too sweet!
Fantastic flavor. I don’t like yogurt so I sub’d sour cream, didn’t have fresh lemon or orange so a tsp each of juice worked fine. Also I didn’t have allpice so a little pumpkin/pie/spice with the cinnamon was fine. It yielded 12 regular and also 12 mini muffins.
this looked awesome, but I decided to change this a bit. so only 4 stars because I didn’t have it as written. was great to build off of 1 cup apple because I needed that to be the same as carrots and zucchini. I put a teaspoon vanilla, because are you even baking if you don’t use vanilla. 1tsp pumpkin pie spice instead of 1/2 all spice and nutmeg. I did a heaped scoop of yogurt, added 3 TBSP oats just for texture really, then 2 tbsp maple syrup, I read another review saying it wasn’t sweet enough so I took a gamble. 2 mushed bananas.1/8 cup milk, and no oil. I always add hemp hearts, chia seeds, and ground flax (flax meal) 3tbsp hemp and chia 3tsp flax oh and I added frozen blueberries because I don’t like raisins in my baked goods. they are great! Next time I think I’ll try added grated beets I’ve heard that’s a good add. 22 mins cook time
Delicious! I used a food processor to puree the veggies and apple. I used a cup of white/brown sugar blend as I don’t like artificial sweeteners. I baked for 20 minutes. They are moist, substantial, and perfect for breakfast and snacks. My kids and husband loved them!
Great flavour and texture. A winner
Really good, with only 1 cup of sugar in 24 muffins. I added fresh cranberries to mine. Delicious!
Delicious. I might add raisins next time.
Delicious! I doubled the recipe so I ended up with 48 muffins they freeze really well
These were OUTstanding! Will make over and over.
I will definitely make this again. I substituted real brown sugar for the sucralose blend and will cut that down to 3/4 cup next time. I also added 3/4 cup wheat bran and reduced the white sugar to 3/4 cup. I baked them 5-10 minutes longer than called for depending on my cup depths- one of my tins is much deeper than the other. The deeper ones could have used another 5 minutes extra, therefore 15 minutes more than called for. Moist, yummy muffins which are relatively healthy-a winning combination!
Muffins are very good. You can tell they are not made with real sugar, but with the apples in the muffins it definitely makes up for it. They taste healthy and you don’t have to feel too guilty about eating one of these muffins. They are a healthy alternative.
These were good, but I made a few changes. (I didn’t add the lemon or orange zest and just used regular sugar, 1 Cup for 24 muffins. And I substituted oil for apple sauce, in equal amounts.) The muffins did stick to the muffins papers the first day but not anymore on the 2nd day after baking them. For a family of 4, I would make the full recipe of 24 muffins.
These are delicious! A hit with me and my friends. Next time I will also try a version using all whole wheat flour. My daughter is 6 and still picky about seeing vegetable “pieces” in the dough so I will also try pureeing the carrots and zucchini after they’re shredded, next time.
These muffins are great! Just the right amount of sweetness for a healthy-style muffin. I read everyone’s’ reviews and made adjustments. It was a melting pot of everyone’s ideas. So instead of the sucralose mix, I used 1/2 brown sugar and 1/2 white sugar (next time I want to replace the white sugar with honey); instead of the apple sauce, I used canola oil; instead of the walnuts, I used dark chocolate chips. I also replaced 1/2 cup of white flour with 1/2 cup of oat. It was delicious!!! Now we have breakfast for a week+!
Delicious, healthy, and fluffy. Thanks for the recipe! I modified and used almond meal in place of the wheat flour, honey in place of apple sauce, and used the walnut as a crumble topping with brown sugar instead.
Super yummy!!! Kids ate them all in 1 go & the best part, I didn’t feel guilty for letting them do it! Will definitely be making this again soon!
I liked these, but changed a few of the proportions after reading some of the reviews. I used what I had on hand – 1/2 zucchini, 1 carrot, 1 apple, 3.25% plain yogurt, regular milk and a regular brown sugar/white sugar mix. I also omitted the nuts. I then cut the flour to 2.25 cups of white flour and added 3/4 cup of bran. All in all these turned out to be moist and flavourful and will make them again this way. I think they can easily be adjusted to your personal taste.
As far as a healthy, more savory muffin goes – this one is pretty good! I did swap out 1/3 of the flour for oats, and also because I did not have applesauce, I added oil instead. I read from other reviewers that they had cut back on some of the sugar, so I did the same – but I think that I would have liked mine a little bit sweeter, so next time I will use the full amount! For a healthy muffin – I’m quite happy!
I baked for the alloyed time and tested with a skewer. All came out clean. I went to remove one from the pan and they simply broke to pieces. It’s far too moist inside, and they have all sunken in the middle.
Love these muffins! It’s a great way to get my picky 1 years old to eat some veges. You can’t even taste the veges in them! I wouldn’t recommend making the full batch unless you have several people eating them because they don’t keep very long. Made these again, cutting the recipe in half and this time my son wanted to make some in a mini tin with miniature chocolate chips. They tasted great! Next time I will add chocolate chips to the whole batch.
Awesome recipe! It did take me longer to shred all the ingredients..so allow some extra time! I wanted to do some sort of veggie muffin for my toddler and she LOVED them! THANKS! This recipe is a keeper!!