Apple Zucchini Carrot Muffins

Apple Zucchini Carrot Muffins

print recipe

Ingredients

  • 2 eggs
  • 2 cups unsweetened applesauce
  • 2 cups chopped apple
  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 1 cup old fashioned oats
  • 3 tbsp imitation vanilla or alcohol-free vanilla
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ginger
  • 1/2 tsp all spice
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 cup skim milk
  • 1/2 cup Truvia brown sugar blend
  • 4-6 cups whole wheat flour

Directions

  • Preheat oven to 350 degrees.
  • Spray muffin tin with cooking spray or use baking cups.
  • Remove excess water by squeezing the shredded zucchini, then pat with paper towel.
  • Beat together applesauce, Truvia brown sugar blend, eggs, and vanilla.
  • Mix apple, zucchini, carrots, and oats.
  • Sift together flour, baking soda, baking powder, and spices.
  • Add the flour and milk to the applesauce mixture, one at a time.
  • Next add apple, zucchini, and carrot mixture.
  • Stir to combine.
  • Bake at 350 for 20 minutes for muffins or 60 minutes for bread.

Serving Size

1 muffin or slice

Yield

24 muffins or 12 slices

Considerations

Can use equivalent egg substitute to replace eggs.