Zucchini Carrot Muffins

blucoat's Note:

This healthy recipe is adapted from one on allrecipes.com. If you want, you can use sugar instead of splenda and substitute oil instead of some of the applesauce. Oats can be used instead of the bran. And you can use whatever percent fat yogurt you prefer.

• Total Time: 36 mins
• Prep Time: 20 mins
• Cook Time: 16 mins

Ingredients:

Yield: 24 muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup wheat bran
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 1/3 cup vegetable oil
• 2/3 cup unsweetened applesauce
• 1 cup plain nonfat yogurt
• 1 cup Splenda granular
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 cup shredded zucchini
• 1 cup shredded carrot
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3. Bake 16 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.