Carrot, Apple, and Zucchini Muffins

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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 135 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ teaspoon ground nutmeg
• ½ cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 ½ cups whole wheat flour
• ½ teaspoon ground allspice
• 1 tablespoon baking powder
• ½ cup skim milk
• 1 cup shredded carrots
• 2 tablespoons canola oil
• ½ cup unsweetened applesauce
• 1 cup nonfat plain yogurt
• cooking spray
• 1 cup shredded unpeeled zucchini
• 1 large apple, cored and shredded
• 1 cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
• 1 lemon, zest only
• 1 orange, zest only

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Step 2

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

Step 3

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.

Step 4

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.