Follow these steps for perfect results
cooking spray
for coating
zucchini
shredded unpeeled
carrots
shredded
apple
cored and shredded
nonfat plain yogurt
plain
sucralose and brown sugar blend
such as Splenda(R) brown sugar blend
eggs
unsweetened applesauce
skim milk
canola oil
lemon zest
from 1 lemon
orange zest
from 1 orange
all-purpose flour
whole wheat flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground allspice
chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Coat 24 muffin cups with cooking spray.
In a large bowl, stir together zucchini, carrots, and apple.
Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
Gently stir dry ingredients into wet ingredients until just combined.
Fold in walnuts.
Pour batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Expert advice for the best results
Add raisins or dried cranberries for extra sweetness and texture.
Use a combination of different apple varieties for a more complex flavor.
Let the muffins cool completely before storing to prevent them from becoming soggy.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve warm on a plate, arranged attractively. Dust with powdered sugar if desired.
Serve with a dollop of Greek yogurt or cream cheese.
Pair with a cup of coffee or tea.
Enjoy as a quick and easy breakfast on the go.
The creamy texture complements the muffin.
A strong black tea balances the sweetness.
Discover the story behind this recipe
Common American breakfast and snack food.
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