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.
Ingredients
- cooking spray:
- unpeeled zucchini: 1 cup (shredded)
- carrots: 1 cup (shredded)
- apple, cored and: 1 piece (shredded)
- nonfat plain yogurt: 1 cup
- sucralose and brown sugar blend (such as Splenda® brown sugar blend): 1 cup
- eggs: 2 piece
- unsweetened applesauce: 0.5 cup
- skim milk: 0.5 cup
- canola oil: 2 Tbsp
- lemon, zest only: 1 piece
- orange, zest only: 1 piece
- all-purpose flour: 2 cups
- ½ cups whole wheat flour: 1 piece
- baking powder: 1 Tbsp
- baking soda: 1 tsp
- salt: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground allspice: 0.5 tsp
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
