Healthy Apple Carrot Zucchini Muffins
Moist, wholesome, and packed with flavor, these Healthy Apple Carrot Zucchini Muffins are the perfect way to start your day or power through an afternoon snack. Made with nutritious whole wheat flour, rolled oats, and naturally sweetened with maple syrup or honey, these muffins are a guilt-free treat bursting with the goodness of shredded zucchini, carrots, and apples. A hint of cinnamon adds warm spice, while optional mix-ins like chopped walnuts or raisins elevate their texture and flavor. Ready in just 35 minutes, these low-fat muffins are easy to whip up and make a great grab-and-go option for busy mornings. Perfect for kids and adults alike, they’re a delicious, veggie-packed alternative to traditional baked goods. Keywords: healthy muffins, apple carrot zucchini muffins, whole wheat muffins, meal-prep snacks, low sugar baking.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 1 cup Shredded zucchini
- 0.75 cups Shredded carrot
- 0.75 cups Shredded apple
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
- 0.25 cups Raisins (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt until well combined.
In another bowl, beat the eggs, then mix in the applesauce, maple syrup (or honey), and vanilla extract.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the shredded zucchini, carrot, and apple. If using, gently fold in the chopped nuts and/or raisins at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins 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 at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 137.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2728 mg | 58% | |
*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.
