Rating: 4.08 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0

This is a low-fat muffin recipe that kids will eat and parents can feel good about!

Anonymous

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

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  • 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

151 calories; protein 4.4g; carbohydrates 32.1g; fat 1.3g; cholesterol 31.3mg; sodium 145.5mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
06/10/2012
These healthy and tasty muffins easily earn a 5 star rating from my crew. I grated the apple and used wheat bran in place of oat bran. I've come to expect that muffin recipes without oil are gummier than those that call for oil so the slightly chewy texture of these muffins is not off-putting for me. Read More
(9)

Most helpful critical review

Rating: 3 stars
07/11/2012
Gosh you know......I followed this recipe closely making no changes or substitutions. The batter looked exactly as it should and it baked exactly as it should without issues. The one issue I'm having is that it turned out a little flavorless and the texture was off-putting. I feel terrible saying it honestly. I shared one muffin with my two kids and after the first bite noone really wanted any more. I think for me if I were to make this again this would need more cinnamon (or maybe some additional spices) a little more vanilla and.......gosh maybe something else. I can't put my finger on what it's missing. Three and a half stars for me. Read More
(38)
26 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: 3 stars
07/10/2012
Gosh you know......I followed this recipe closely making no changes or substitutions. The batter looked exactly as it should and it baked exactly as it should without issues. The one issue I'm having is that it turned out a little flavorless and the texture was off-putting. I feel terrible saying it honestly. I shared one muffin with my two kids and after the first bite noone really wanted any more. I think for me if I were to make this again this would need more cinnamon (or maybe some additional spices) a little more vanilla and.......gosh maybe something else. I can't put my finger on what it's missing. Three and a half stars for me. Read More
(38)
Rating: 5 stars
06/10/2012
These healthy and tasty muffins easily earn a 5 star rating from my crew. I grated the apple and used wheat bran in place of oat bran. I've come to expect that muffin recipes without oil are gummier than those that call for oil so the slightly chewy texture of these muffins is not off-putting for me. Read More
(9)
Rating: 5 stars
01/16/2014
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! Read More
(3)
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Rating: 5 stars
03/06/2016
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 Read More
(3)
Rating: 5 stars
08/15/2014
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! Read More
(2)
Rating: 5 stars
06/13/2014
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! Read More
(2)
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Rating: 4 stars
11/09/2014
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. Read More
(2)
Rating: 5 stars
09/05/2013
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! Read More
(1)
Rating: 5 stars
03/17/2014
Great taste and so healthy. Super moist. Make sure you bake it enough so it won't be too sticky. Read More
(1)