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Carrot, Apple, and Zucchini Muffins

Rated as 4.54 out of 5 Stars
0

"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

50 m servings 135
Original recipe yields 24 servings (2 dozen muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts


Per Serving: 135 calories; 3.5 21.7 3.9 16 231 Full nutrition

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Reviews

Read all reviews 27
  1. 35 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 whea...

Most helpful critical review

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.

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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 whea...

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 waln...

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 ...

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 a...

Absolutely delicious. Teen sneers turned to clamouring for more!

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...

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 t...

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.

Delicious! I used a food processor to puree the veggies and apple. I used a cup of white/brown sugar blend as I don't like artificial sweeteners. I baked for 20 minutes. They are moist, substant...