Carrot Zucchini Apple Muffins

Submitted by Chef #226938

"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!"

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 24 muffins
• Serves: 24

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

directions

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

Reviews

[natklein]

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!

 

[Gramma Cindy Lou Who]

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.

 

[SrtaMaestra]

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!

 

[SkinniFries]

I made these today and I like them a lot. They are moist and perfectly done but didn't seem to rise very much. I left out the raisins because I ran out and they were good without, but then my mom made them with the raisins and it was a really nice addition. Thanks.

 

[Yonah]

I have not made the recipe but in reading the ingredients I was reminded that I recently made a zucchini bread on this site and it was identical in ingredients to another recipe on the site except that the 1 cup of oil was changed to 1/4 cup oil and 3/4 cup applesauce. Since you already have apples in the muffin, you might try the same substitution. It worked really well with the zucchini bread.