Zucchini Carrot Muffins With Applesauce Food

CARROT, APPLE, AND ZUCCHINI MUFFINS

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
• ½ cup unsweetened applesauce
• ½ cup skim milk
• 2 tablespoons canola oil
• 1 lemon, zest only
• 1 orange, zest only
• 2 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ½ cup chopped walnuts

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.

ZUCCHINI CARROT MUFFINS

Ingredients:

• 2 cups shredded carrot
• 1 cup shredded zucchini
• 1 cup chopped peeled apple
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped almonds
• 2 teaspoons grated orange zest
• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 1 teaspoon vanilla extract

Steps:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

VEGAN ZUCCHINI CARROT MUFFINS WITH APPLESAUCE

Ingredients:

• ½ cup brown sugar
• ¼ cup canola oil
• ¾ cup applesauce
• ½ ripe banana, mashed
• 1 Golden Delicious apple, diced
• 1 cup grated zucchini
• 1 cup grated carrots
• 1 cup whole wheat flour
• ½ cup all-purpose flour
• ¼ cup ground flax seeds
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ cup chopped walnuts, or to taste

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Mix brown sugar and oil together in a bowl. Stir in applesauce and mashed banana. Mix in apple, zucchini, and carrots.
• Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Fold flour mixture into the sugar mixture. Pour batter into the prepared muffin cups; sprinkle chopped walnuts on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.