Carrot, Apple, and Zucchini Muffins |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
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 |
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 |
1/2 cup unsweetened applesauce |
1/2 cup skim milk |
2 tablespoons canola oil |
1 lemon, zest only |
1 orange, zest only |
2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
2. 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.
3. 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.
4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
|
|