Carrot, Apple, and Zucchini Muffins

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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.

Step: 2

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.

Step: 3

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.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Per Serving: 135 calories; protein 3.9g; carbohydrates 21.7g; fat 3.5g; cholesterol 15.8mg; sodium 230.7mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.