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
CARROT-APPLE MUFFINS
Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
- Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
- Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 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
BANANA, CARROT, APPLE, OAT BRAN MUFFINS
Make and share this Banana, Carrot, Apple, Oat Bran Muffins recipe from Food.com.
Provided by dana_haz
Categories Breakfast
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix first four dry ingredient together in a small bowl.
- Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
- Add the dry mixture to the wet mixture until well combined.
- Add vegetable/fruits to mixture.
- Bake at 400°F for 18 minutes or until dry in the middle.
Nutrition Facts : Calories 173, Fat 6.5, SaturatedFat 1.2, Cholesterol 32.4, Sodium 172.9, Carbohydrate 28.2, Fiber 2.3, Sugar 12, Protein 4.1
APPLE CARROT MUFFINS
These apple carrot muffins were given to me by the parent of one of my students. They're moist, tender and taste almost like carrot cake. They freeze well, too. -Elaine Cooley, Louisville, Kentucky
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 256mg sodium, Carbohydrate 32g carbohydrate, Fiber 2g fiber), Protein 4g protein.
SPICED CARROT & APPLE MUFFINS
These fruity muffins are great for breakfast on-the-go or a mid-morning treat. Add dried fruit, nuts or seeds for texture, if you like
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
- Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.
Nutrition Facts : Calories 234 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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 MUFFINS
Delicious hearty muffins...perfect start to a great day!
Provided by ZOPOOH
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 28.8 g, Cholesterol 16.1 mg, Fat 7.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 237.6 mg, Sugar 15.3 g
HEALTHY APPLE CARROT ZUCCHINI MUFFINS
These are moist, yummy muffins without all the fat and calories. I came up with this recipe when craving something sweet but not too much on the unhealthy side. They are quick and easy to make as well.
Provided by Lalaloula
Categories Dessert
Time 40m
Yield 8-10 muffins
Number Of Ingredients 10
Steps:
- In a bowl grate zucchini/courgette and carrot. Cut the apple into small chunks.
- Preheat the oven to 170°C/340°F.
- In another bowl cream the egg and molasses with a pinch of salt. Add the grated veggies, oats and grated hazelnuts.
- Mix baking powder and flours and add to the egg mixture. Stirr until just combined.
- Now fold in the apples and pour batter into prepared muffin pan.
- Bake for about 30 minutes.
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 CARROT NUT MUFFINS
Make and share this Apple Carrot Nut Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix ingredients together.
- Pour batter into greased or paper-lined muffin cups.
- Bake for 20 to 25 minutes.
Nutrition Facts : Calories 156.5, Fat 8.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 126.2, Carbohydrate 18.2, Fiber 1.1, Sugar 5.1, Protein 3
VEGAN APPLE CARROT MUFFINS
Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up.
Provided by Krista B
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
- In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.
- Spoon batter into prepared pans.
- Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.
Nutrition Facts : Calories 257 calories, Carbohydrate 51.6 g, Fat 4.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 849.7 mg, Sugar 27.5 g
CARROT ZUCCHINI APPLE MUFFINS
A friend gave me this muffin recipe and they are delicious! However, I do not know the caloric value but the 1 cup of veg oil and 3 eggs are sure to subtract from the healthy aspect. I would love to substitute these two ingredients. Any suggestions would be greatly appreciated. Other than that, the muffins disappeared in one day!
Provided by tbw629
Categories Quick Breads
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together except for the 3 Large eggs and vegetable oil.
- In a separate bowl, beat the 3 eggs and oil together until well blended.
- Add the egg and oil mixture to the fruit mixture.
- I set my kitchen aid on low for about 1 minute or until all ingredients were mixed well.
- Pour mixture into each muffin cup approximately 3/4 full.
- Bake at 375 for about 25 minutes or until tester comes out clean.
Nutrition Facts : Calories 191.3, Fat 9.9, SaturatedFat 1.4, Cholesterol 26.4, Sodium 68.9, Carbohydrate 24.2, Fiber 1.1, Sugar 14.3, Protein 2.2
CARROT APPLE NUT MUFFINS
This recipe came from Mother Earth News Magazine. It has a great texture, not too sweet and nice and moist. Everyone in my family loved it. I made them for breakfast tomorrow morning but I don't think they will last that long! I reproduced the recipe as it was printed, but next time I think I will use a little more ginger and cinnamon.
Provided by Norah Bennett
Categories Breads
Time 40m
Yield 9-18 muffins, 9-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease muffin cups or use paper liners. Peel and finely grate apple and carrots. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon. Stir in nuts.
- In a separate bowl whisk together eggs, oil, ginger and vanilla. Fold apples and carrots into wet ingredients. Fold mixture into dry ingredients, stirring just until moistened. Divide evenly between muffin cups. Bake for 20-25 minutes or until a wooden pick inserted into center of muffin comes out clean. remove from oven and cool on wire rack.
- Makes 9 large or 18 small muffins.
Nutrition Facts : Calories 422.3, Fat 24.4, SaturatedFat 3.3, Cholesterol 70.5, Sodium 342.7, Carbohydrate 46, Fiber 2.5, Sugar 21.6, Protein 6.3
SPICY APPLE-CARROT MUFFINS
From the New York Times Natural Foods Cookbook, with a few adaptations. Soft, moist, flavorful and healthy. These muffins are NOT very sweet so choose a sweet apple variety or increase the honey to 1/2 cup if you prefer a sweeter muffin.
Provided by Procrasti-baker
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- mix dry ingredients in a large bowl. blend well.
- mix wet ingredients in a bowl. blend well.
- add wet ingredients to large bowl and stir just until blended.
- fold grated apple and carrot into batter.
- transfer into 12 greased muffin tins.
- bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned
- enjoy!
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.
DEE'S HEALTHIER CARROT APPLE MUFFINS
In my quest to make healthier breakfasts that my family can grab n go...healthy muffins are the perfect answer. I can get alot of nutrition into them without it being detected. Now, instead of grabbing a high calorie, sugar, and fat, low nitrition granola bar, they grab 1 or 2 of these and a banana on the way out the door. They...
Provided by Dee Stillwell
Categories Other Breakfast
Time 40m
Number Of Ingredients 30
Steps:
- 1. I use the food processor with the chopping blade to prepare the carrots and apples. Chop until carrots are very finely chopped. remove from FP bowl and set aside. Chop apples to about 1/2 inch dice and set aside. Grind flax seed. Mix streusel topping and set aside. Measure out all dry ingredients, mix well and set aside.
- 2. Preheat oven to 375 degrees. Cream all wet ingredients in mixer bowl. Make sure eggs and yogurt are not ice cold from the fridge, so they don't solidify the coconut oil. Mix in the dry ingredients just until combined. Fold in dry fruit, nuts, or ?.
- 3. Scoop the batter into lined muffin tins almost 3/4 full. Top with streusel mixture. Bake for about 25 minutes or until light brown. Enjoy!
APPLE CARROT MUFFINS
Steps:
- Mix Sugar, buttermilk, oil, egg and bran. Add flour, cinnamon, soda and salt and add to mixture. Add grated apple and carrot and add nuts. Add to greased mini muffin tins and bake at 350 degrees for 20 minutes.
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