Carrot Apple And Zucchini Muffins Food

CARROT ZUCCHINI APPLE MUFFINS

Carrot Zucchini Apple Muffins image

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

Ingredients

2 cups flour
2 cups shredded carrots
1 1/4 cups sugar
1 cup shredded zucchini
1 finely chopped golden delicious apple
3/4 cup raisins (Baking Raisins are best)
1/2 cup chopped almonds (optional)
1 tablespoon cinnamon
1 teaspoon baking soda
1 1/2 teaspoons orange zest
1 tablespoon pure vanilla extract
3 large eggs
1 cup vegetable oil

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, AND ZUCCHINI MUFFINS

Carrot, Apple, and Zucchini Muffins image

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

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.

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

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

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.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

This recipe was entered into a muffin contest. It's from taste of home. It was entered by Loretta Blaine. I think this sounds delicious! It was in the top 12.

Provided by Courtly

Categories Quick Breads

Time 37m

Yield 18 serving(s)

Number Of Ingredients 14

Ingredients

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons 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 eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract

Steps:

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking sida 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 muffins cups two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes before removing to wire rack.

Nutrition Facts : Calories 248.1, Fat 13.1, SaturatedFat 2.6, Cholesterol 31, Sodium 250.3, Carbohydrate 30.2, Fiber 2, Sugar 17, Protein 3.6

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