CARROT, APPLE, AND ZUCCHINI MUFFINS
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.
Provided by Judith Fowler
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 21.7 g, Cholesterol 15.8 mg, Fat 3.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 230.7 mg, Sugar 3 g
APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS
I got this recipe from beginnertriathlete.com this summer and have been making it constantly ever since. I have adapted it slightly by omitting the nuts and using skim milk instead of buttermilk. I make it with applesauce but you can substitute it for canola oil quite nicely.
Provided by Canadian_in_the_Bay
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F and spray or grease the muffin tins.
- In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
- In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
- Add liquid ingredients to the dry ingredients and stir.
- Add carrots, apple, raisins, and nuts.
- Spoon batter into tins and bake for about 30 minutes.
Nutrition Facts : Calories 217.3, Fat 4.6, SaturatedFat 0.9, Cholesterol 46.7, Sodium 288.1, Carbohydrate 40.1, Fiber 3.4, Sugar 19.8, Protein 5.8
APPLE, CARROT, AND CHIA MUFFINS
These moist muffins are a sneaky way to add veggies and fiber into my kid's diet. You can easily substitute other vegetables and fruit too. I've tried zucchini, pear, and banana!
Provided by hello angie
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.
- Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.
- Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
- Cool for 5 minutes before transferring to a wire rack.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 31.9 g, Cholesterol 27.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 221.6 mg, Sugar 17.4 g
GREAT APPLE AND CARROT MUFFINS
Very moist and good for you too! I adapted this recipe from a cake recipe, so it's yummy, but also quite healthy.
Provided by volleychem
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners.
- Mix water and flax seeds together in a bowl.
- Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat.
- Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined.
- Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 21.8 g, Cholesterol 16.4 mg, Fat 8.5 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 237.3 mg, Sugar 11.1 g
APPLE AND CARROT MUFFINS
A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin.
Provided by Diamondlil
Categories Breakfast
Time 45m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°. Grease bottom and 1/4 up of muffin pan.
- In a medium bowl mix all the dry ingredients. Add the nuts, set aside.
- In a small bowl; mix the egg, oil and vanilla.
- Add egg mixture to the dry ingredients, along with the apple and carrot.
- Stir just until blended. If too thick, add a little milk.
- Bake on center rack for 20-25 minutes.
- Remove to cooling rack.
Nutrition Facts : Calories 214.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 21.6, Sodium 157.3, Carbohydrate 23.2, Fiber 1.8, Sugar 11.7, Protein 2.9
CARROT, APPLE AND HONEY MUFFINS
Steps:
- Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray. In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices. In a small bowl, whisk together the vegetable oil, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced apples. Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed. Cool muffins on a wire rack. Store in an airtight container. Makes 12 muffins.
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