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.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
24
Yield:
2 dozen muffins
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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 8% DV; carbohydrates 21.7g 7% DV; fat 3.5g 6% DV; cholesterol 15.8mg 5% DV; sodium 230.7mg 9% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2014
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)

Most helpful critical review

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)
36 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 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: 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)
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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
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
(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: 5 stars
05/19/2017
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. Read More
(1)