- 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
- 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.
06/13/2019
recipepes.com
carrot, apple, and zucchini muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
