Zucchini Carrot Apple Muffins are a wholesome and flavorful treat that combines the natural sweetness of apples, the moisture of zucchini, and the earthy taste of carrots. These muffins are packed with fruits and vegetables, making them a nutritious option for breakfast, snacks, or even dessert. Lightly spiced with cinnamon and nutmeg, they’re not only delicious but also incredibly moist and tender. Perfect for meal prepping or a grab-and-go snack, these muffins are a great way to sneak in some extra nutrients while enjoying a tasty homemade treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1 cup grated carrots
- 1 apple, peeled and grated
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the Wet Ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs and vanilla extract, and whisk until smooth. Stir in the applesauce.
- Fold in the Vegetables and Fruit: Gently fold the grated zucchini, grated carrots, and grated apple into the wet mixture.
- Combine the Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your nutritious and flavorful Zucchini Carrot Apple Muffins, a perfect on-the-go snack or healthy breakfast option!
