Carrot, Apple, and Zucchini Muffins recipe
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Ingredients
- cooking spray 1 cup shredded unpeeled zucchini 1 cup shredded carrots 1 large apple, cored and shredded 1 cup nonfat plain yogurt 1 cup sucralose and brown sugar blend (such as Splenda® brown sugar blend) 2 eggs ½ cup unsweetened applesauce ½ cup skim milk 2 tablespoons canola oil 1 lemon, zest only 1 orange, zest only 2 cups all-purpose flour 1 ½ cups whole wheat flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground allspice ½ cup chopped walnuts
Nutrition Info
- 134.7 caloriescarbohydrate: 21.7 gcholesterol: 15.8 mgfat: 3.5 gfiber: 2 gprotein: 3.9 gsaturatedFat: 0.4 gservingSize: -sodium: 230.7 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Carrot, Apple, and Zucchini Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
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.
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.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.