Kids will like eating these low-fat muffins, and parents can feel good about it.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 ½ cups wheat flour
- ½ cup oat bran
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- 2 eggs
- ¾ cup nonfat plain yogurt
- ¾ cup packed brown sugar
- ½ teaspoon vanilla extract
- 1 ¼ cups peeled and chopped apples
- 1 cup shredded zucchini
- ½ cup grated carrot
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full.
- Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 146 mg |
| Sugars | 17 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
They’re OK. Wouldn’t make again. Just seemed bland for what was in them.
These muffins baked faster in my oven than stated in the recipe and ended up a little dry. However, my 3 year old says they are yummy so we will definitely try again! Very happy that he likes a muffin with so many veggies hidden inside.
These muffins baked faster in my oven than stated in the recipe and ended up a little dry. However, my 3 year old says they are yummy so we will definitely try again! Very happy that he likes a muffin with so many veggies hidden inside.
I was pleasantly surprised with these little muffins. In my motherhood-induced sleep-deprived fog, I didn’t realize until after I had popped them into the oven that they don’t have any oil in them. Normally I would have corrected that, since as a child of the 80’s & 90’s low-fat craze I have a strong aversion to anything of that genre. But, while they are a little gummy, they are actually quite tasty. I DID make changes though, and without those I imagine my rating would have dropped to a 3 star. They were: quick oats in lieu of oat bran (normally I would have blended them up but the baby was sleeping and I couldn’t take that risk), salt (not sure how much, I just kinda shake and decide when I think it’s good), 5% milk fat greek yogurt because, well, it’s just yummier, and 1 tsp of cinnamon because 1/2 tsp disappears in a 1 dozen recipe. I made mini-muffins and it made 35. My 16 month old ate 5 of them today, my 3.5 year old ate zero. You win some, you lose some. But I’ll be saving this recipe and trying it again, but probably with some oil in it next time!
I love that there’s no oil in these muffins (just 2 eggs) and whole wheat and oats. I didn’t have oat bran so just pulsed oats up in the blender. They turned out really moist with all the zucchini, apples and yogurt which I liked but possibly not everyone would. They were a little bland, they could probably use more cinnamon…or maybe some pumpkin pie spice. Taking tips from others I did not use paper cups – use parchment muffin cups or silicon cupcake cups sprayed with nonstick spray.
DELICIOUS!! They came out perfect. I did not change anything.
Excellent! Followed recipe and it turned out very yummy.. A bit of work to put together. I added walnuts .
These are terrific. I made just as specified, except with plums instead of apples (since that’s what I had on hand), and I added 1/2 c. chopped walnuts. They were moist and delicious. Add a bonus point for healthy, and another bonus point for helping use up the garden zucchini!
These are AMAZING !!! We doubled the cinnamon and vanilla and used a gala apple. We also substituted the oat bran with old fashioned oats ground to a powder in our Vitamix. Cook time for us was 33 minutes. They are perfect and TASTY ! The inside is moist and the exterior is slightly crunchy
These just aren’t good. I doctored up the recipe based on the review by “Sarah Jo”, with extra cinnamon, spices and vanilla. Even with the additions, these are just BLAND. I put in a few muffins, let them cool and then tried them. I then add sugar and cinnamon to the remaining batter and cooked them. STILL BLAND. I even topped some with a crumble (butter, flour, brown sugar and cinnamon). Didn’t help much either. I also had to bake them for 50-60 minutes, and they stuck badly to the muffin paper.
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.
I’m not going to lie, we ate a dozen in less then a day!!! They’re that GOOD! I added 1/4 of canola oil and 1 teaspoon of vanilla!
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!
Great taste and so healthy. Super moist. Make sure you bake it enough so it won’t be too sticky.
Delicious, however I would not recommend using cups because there is no oil in these and they stuck to the paper. Use baking spray directly into the cupcake tray! Enjoy!
I added about 1/4 C. oil and used sour cream instead of yogurt, because I didn’t have yogurt on hand, and added about 1 t. vanilla.
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.
This was really good. I put a full teaspoon of vanilla and added 1/3 cup canola oil (was afraid not to)and baked them in cupcake cups. They are so good the family will never know that they are healthy!