Rating: 4.55 stars
38 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.

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  • 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

135 calories; protein 3.9g; carbohydrates 21.7g; fat 3.5g; cholesterol 15.8mg; sodium 230.7mg. Full Nutrition
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Reviews (42)

38 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/18/2014
I've never written a review and made lots of things of this site but I had to with this! These are fantastic! I made a couple changes because they were for my 21 month old. I used all whole wheat flour, brown sugar instead of Splenda. I did not use any nutmeg, nuts, lemon or orange zest and still delicious! Even if I had the orange or lemon zest I don't think I'd add it next time. Next time I think I would try to sneak in some parsnip like another reviewer did. The only mistake I made was putting them in muffin liners and they definately stuck so using just the pan and spraying or greasing would work much better. My only regret was I halved the recipe (I was worried he wouldn't eat them) I would definately double it next time because he loved them!! Thanks for the wonderful recipe :) Read More
(13)
Rating: 4 stars
06/11/2013
I liked these muffins but it took me over an hour for all the shredding and measuring - maybe I'm just slow? I used 1/2 cup white sugar and 1/2 cup brown sugar and substituted pecans for walnuts. The muffins were pretty tasty though not as sweet as I somehow expected. My son thought they had too many veggies but he still gobbled them up! Read More
(10)
Rating: 5 stars
09/04/2014
My 3 yr old daughter and I made these today and they turned out fantastic! She's already eaten two and asking for more. I LOVE that this recipe is health conscious. I always try to put the best food into my kids tummy's. Only thing I did differently was used brown sugar instead of the sucralose because I didn't have any and used pumpkin pie spice instead of the nutmeg and allspice. Highly recommend! Read More
(7)
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Rating: 4 stars
01/14/2014
Very easy to make with a food processor. I made mini muffins (1/2 the recipe) and the recipe worked fine for mini muffins. Definitely need to spray the muffin paper cups with spray - I did not and they stuck. Very tasty nice texture my 5 year old loved them. I can't wait to put one in her lunch box every day for a healthy snack. By the way I had a parsnip so I added shredded parsnip and some powdered ginger for even more good health. The only reason I would not rate 5 stars - I am not a fan of orange zest and I can definitely taste it. I will make these again! Read More
(6)
Rating: 5 stars
06/21/2017
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+! Read More
(5)
Rating: 5 stars
08/03/2013
Absolutely delicious. Teen sneers turned to clamouring for more! Read More
(4)
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Rating: 5 stars
07/18/2014
These are spectacular! I didn't have the brown sugar blend so I used 1/2 c white sugar and 1/2 c brown sugar. Also I used large muffin pans and just cooked them the same and it ended up making 9 (giant!) muffins. This recipe is a keeper! Read More
(3)
Rating: 3 stars
03/11/2015
I simply left the sucralose out and the muffins were sweet enough yet entirely too heavy. There's just too much flour. I would make these again but adjust the wheat to plain flour ratio. Read More
(2)
Rating: 4 stars
09/18/2016
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. Read More
(2)