Carrot, Apple, and Zucchini Muffins
Description
Hearty muffins made with zucchini, carrot, and apple make a nice breakfast, a snack, or an on-the-go light meal.
Ingredients
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cooking spray
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1 cup shredded unpeeled zucchini
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1 cup shredded carrots
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1 large apple, cored and shredded
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1 cup nonfat plain yogurt
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1 cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
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2 eggs
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1/2 cup unsweetened applesauce
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1/2 cup skim milk
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2 tablespoons canola oil
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1 lemon, zest only
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1 orange, zest only
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2 cups all-purpose flour
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1 1/2 cups whole wheat flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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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.