Carrot, Apple, And Zucchini Muffins
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
50
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Shredded Carrots1 large
Apple (cored and shredded)1 cup
Nonfat Plain Yogurt2
Eggs1 cup
Unsweetened Applesauce1 cup
Skim Milk2 tbsps
Canola Oil2 cups
All-Purpose Flour1.5 cups
Whole Wheat Flour1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 cup
Walnut (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Coat 24 muffin cups with cooking spray
3
Stir zucchini, carrots, and apple together in a large bowl
4
Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined
5
Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl
6
Gently stir dry ingredients into wet ingredients until just combined
7
Fold walnuts into batter
8
Pour batter into prepared muffin cups
9
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes