Best 3 Healthy Apple Carrot Zucchini Muffins Recipes

Indulge in the delectable symphony of flavors with our collection of wholesome and delectable muffins, meticulously crafted with nature's finest ingredients. From the classic elegance of apple muffins to the vibrant zest of carrot muffins and the refreshing twist of zucchini muffins, each bite is an explosion of taste that nourishes both body and soul. These muffins are not just culinary masterpieces; they are a testament to the power of wholesome ingredients, promoting a healthier lifestyle without compromising on taste. Whether you seek a nutritious breakfast option, a guilt-free snack, or a delightful treat to share with loved ones, our muffin recipes will elevate your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

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.

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

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:

Choose the right apples: Use a variety of apples that are sweet and crisp, such as Honeycrisp, Gala, or Fuji. This will ensure that the muffins are moist and flavorful.
Grate the carrots and zucchini finely: This will help them blend into the muffins seamlessly and provide a moist texture.
Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
Let the muffins cool before frosting: This will help the frosting set properly.

Conclusion:

These healthy muffins are made with whole wheat flour, oats, and plenty of fruits and vegetables. They are a good source of fiber, vitamins, and minerals, and they make a great breakfast or snack. Whether you're looking for a healthy way to start your day or a tasty treat to enjoy in the afternoon, these muffins are sure to please.

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