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    You are in: Home / Recipes / Carrot Zucchini Apple Muffins Recipe
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    Carrot Zucchini Apple Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chef #226938's Note:

    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!

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    Ingredients:

    Serves: 24

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together except for the 3 Large eggs and vegetable oil.
    2. 2
      In a separate bowl, beat the 3 eggs and oil together until well blended.
    3. 3
      Add the egg and oil mixture to the fruit mixture.
    4. 4
      I set my kitchen aid on low for about 1 minute or until all ingredients were mixed well.
    5. 5
      Pour mixture into each muffin cup approximately 3/4 full.
    6. 6
      Bake at 375 for about 25 minutes or until tester comes out clean.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on February 22, 2013

      55

      Love these muffins ! the second time I made them I made with 2 cups apple sauce {I doubled the batch} instead of oil ! they r cooling right now so I will give update when I taste but they look great!

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    • on October 22, 2010

      55

      These muffins were really good. I added 1 tsp of salt and it could have even used more. They were a tiny bit bland. I was surprised it didn't call for any salt. I will chop the apples smaller next time. They were pretty small but they left chunks in the muffins and they seemed too big for the size of the muffin. I think applesauce would be better. Plus I don't think you would as much oil. I squeezed the zucchini really hard to get the moisture out. They have alot of juice in them but if you didn't use that much oil you would probably need the juice. I didn't have raisins but I bet they would be REALLY yummy. We ate these almost like cupcakes with a little bit of cream cheese frosting. They were really good.

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    • on September 11, 2007

      I have a zucchini bread recipe that uses all egg whites instead of whole eggs, just double the amount (6 egg whites). I've also used the applesauce substitution frequently, but was surprised to find that the same zucchini bread recipe used no oil and no applesauce. It had more zucchini than others (zucchini is watery and addes liquid), and it used some fat free plain yogurt. I couldn't tell you the exact amounts to use, you'd have to play with it a little and see what works. The yogurt should be good with this recipe, as you have orange zest. Mine had lemon zest, and the citrus and yogurt worked well together. You could also soak the raisins and warm water and then puree them to spread the sweetness throughout the muffins, and cut down on the sugar. I've seen other recipes use the raisins that way. Want it even more healthy? Substitute whole weat flour for up to half of the flour. Hope that helps! I'm adding this to my cookbook to try at some point and will report back with my findings!

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    Read All Reviews (5)

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    Nutritional Facts for Carrot Zucchini Apple Muffins

    Serving Size: 1 (68 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 191.2
     
    Calories from Fat 88
    46%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.4 g
    6%
    Cholesterol 26.4 mg
    8%
    Sodium 68.9 mg
    2%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 14.3 g
    57%
    Protein 2.1 g
    4%

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