Recipe: Appetizing Zucchini Carrot Apple Muffins

Zucchini Carrot Apple Muffins. These healthy Zucchini Carrot Apple Muffins are packed with fruits and vegetables and make the perfect kid-friendly breakfast or snack! This past weekend I made two batches of these Zucchini Carrot Apple Muffins and I felt the need to share them with you again. These muffins have little green specks EVERYWHERE.

Hearty muffins made with zucchini, carrot, and apple make a nice breakfast, a snack, or an on-the-go light meal. 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. You can cook Zucchini Carrot Apple Muffins using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Zucchini Carrot Apple Muffins

1. You need 1 of Apple (finely diced).
2. You need 1 cup of Carrots (shredded).
3. It's 1 of small Zucchini (shredded).
4. You need 1/2 cup of Sugar.
5. You need 1 cup of Splenda.
6. It's 2 of Eggs.
7. It's 1 cup of Oil.
8. It's 3 cups of Flour.
9. Prepare 1 tsp of Salt.
10. Prepare 1 tsp of Baking Soda.
11. Prepare 1 tsp of Cinnamon.
12. It's 1 cup of Chopped Walnuts (optional).
13. Prepare 1/2 cup of Raisins (optional).

These Zucchini Carrot Muffins are chock full of healthy ingredients and taste scrumptious! Sweet apples, carrots and zucchini blend together in a moist, cinnamon muffin batter that tastes like carrot cake! My son Gavin actually requests these for his birthday instead of cake. These Zucchini Apple Carrot Muffins are a healthy make ahead breakfast or snack that both kids and adults will love!

Zucchini Carrot Apple Muffins instructions

1. Preheat oven to 350°F, line muffin tin(s) with cupcake liners, set aside.
2. In a medium bowl, mix together sugars, oil and eggs..
3. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. Slowly add sugar/egg mixture to flour mixture. Batter will be very thick. If mixture is too dry, add another egg..
4. Mix in apple, zucchini, carrot, walnut and raisins..
5. Fill muffin tin 2/3 full..
6. Bake for 20-25 mins or until toothpick inserted in middle of muffin comes out clean and muffins are golden brown..
7. Cool muffins on a cooling rack, store in an air tight container.

Coming up with easy, grab-and-go breakfast Blogger, Allison, recommends this recipe for zucchini carrot apple muffins, courtesy of The Lean Green Bean. Carrot Zucchini Muffins are made with whole wheat flour and oatmeal! I also love this carrot zucchini muffin recipe because it is not too sweet! Which leaves plenty of room to add a drizzle of honey or a dollop of nut butter to add to your morning breakfast enjoyment! In a bowl grate zucchini/courgette and carrot.