Best 4 Carrot Apple And Zucchini Muffins Recipes

??? Treat your taste buds to a delightful journey with our tempting Carrot, Apple, and Zucchini Muffins! ???

Indulge in the perfect balance of flavors and textures with these wholesome muffins. Packed with the goodness of grated carrots, crisp apples, and shredded zucchini, each bite offers a moist and tender crumb with a burst of natural sweetness. These muffins are not just a delightful treat but also a nutritious snack, loaded with essential vitamins, minerals, and dietary fiber.

Our collection of recipes caters to various dietary preferences, ensuring everyone can relish these delectable muffins. From classic to gluten-free, refined sugar-free, and even vegan options, we've got you covered. Whether you're a seasoned baker or just starting out, our easy-to-follow instructions and helpful tips will guide you towards creating perfect muffins every time.

So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure! ???

Let's cook with our recipes!

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

HEALTHY APPLE CARROT ZUCCHINI MUFFINS

Healthy Apple Carrot Zucchini Muffins image

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

Ingredients

120 g carrots (1 small)
110 g zucchini (1 small)
220 g apples (1 big)
50 g flour
50 g whole wheat flour
2 teaspoons baking powder
20 g ground hazelnuts
30 g oats
60 g sugar beet molasses (or honey alternatively)
1 egg

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.

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.

Tips:

Prep your ingredients: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your muffins will taste. If possible, use organic or locally-sourced produce.
Grate your zucchini and carrots finely: This will help them distribute evenly throughout the batter. You can use a box grater or a food processor fitted with a grating blade.
Don't overmix the batter: Overmixing can make your muffins tough. Mix just until the ingredients are combined.
Fill your muffin cups evenly: This will help ensure that all of your muffins bake evenly.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Let the muffins cool before frosting them: This will help the frosting set properly.

Conclusion:

Carrot, apple, and zucchini muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your liking. With their moist texture, sweet flavor, and nutritious ingredients, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a healthy and satisfying snack, give these muffins a try!