Carrot Zucchini Apple Muffins
Start your day with a burst of natural sweetness and wholesome goodness with these Carrot Zucchini Apple Muffins! Packed with freshly grated carrots, zucchini, and apple, these moist and tender muffins are a delicious way to sneak in extra fruits and veggies. A blend of all-purpose and whole wheat flour gives them a hearty texture, while warm cinnamon and vanilla add cozy depth of flavor. Sweetened lightly with brown sugar and unsweetened applesauce, they strike the perfect balance of indulgence and health. Optional chopped nuts provide a delightful crunch, making them a great breakfast, snack, or grab-and-go treat. These easy muffins are ready in just 35 minutes and freeze beautifully, ensuring you always have a nutritious option on hand. Perfect for busy mornings or as a satisfying midday pick-me-up!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 large eggs
- 0.5 cups brown sugar
- 0.25 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 cups grated carrot
- 1 cups grated zucchini
- 1 medium grated apple
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
In a separate medium bowl, whisk together the eggs and brown sugar until smooth. Add the applesauce, vegetable oil, and vanilla extract, and mix until fully combined.
Slowly pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Do not overmix; it's okay if a few lumps remain.
Fold in the grated carrots, grated zucchini, grated apple, and chopped nuts (if using) until evenly distributed throughout the batter.
Use a spoon or an ice cream scoop to divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 316.8 g | 115% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 108.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
