Carrot, Apple, and Zucchini Muffins
Recipe by Judith Fowler from allrecipes.com
Breakfast,Snack 50 Mins.
Ingredients
24
24 servings
- •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.
Nutritional Facts
Per 24 servings
- Calories: 135
- Carbohydrate: 22g
- Fat: 4g
- Fiber: 2g
- Protein: 4g
- Sugar: 3g
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