Hearty muffins made with zucchini, carrot, and apple make a nice breakfast, a snack, or an on-the-go light meal.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
135 Calories
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.
Ingredients
2 eggs
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon baking powder
1 cup shredded carrots
2 tablespoons canola oil
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)