Delicious Carrot, Apple, and Zucchini Muffins Recipe

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 eggs
• 0.5 cup unsweetened applesauce
• 0.5 cup skim milk
• 2 tablespoons canola oil
• 1 lemon, zest only
• 1 orange, zest only
• 2 cups all-purpose flour
• 1.5 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground allspice
• 0.5 cup chopped walnuts

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 24-cup muffin tin by coating it with cooking spray to prevent sticking.
2. In a large bowl, combine the zucchini, carrots, and apple. Add the yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest. Mix until all ingredients are well combined.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Gently fold the dry ingredients into the wet ingredients until just combined. Then, fold in the walnuts. Pour the batter evenly into the prepared muffin cups.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool slightly before serving.

Nutrition

• Calories: 135 kcal
• Fat Content: 4 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 231 mg
• Protein Content: 4 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g