Apple, Zucchini & Carrot Breakfast Muffins

Name: Apple, Zucchini & Carrot Breakfast Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 whole Apple Hard Cider; 1 tbsp Baking Powder; 1 tsp Baking Soda; 2 tbsp Canola Oil; 0.5 cup Chopped Walnuts; 1 whole Cooking Spray; 1 whole Dried Lemon Peel; 1 whole Dried Orange Peel; 2 whole Eggs; 0.5 tsp Ground Allspice; 1 tsp Ground Cinnamon; 0.5 tsp Ground Nutmeg; 1 cup Nonfat Plain Yogurt; 1 tsp Salt; 1 cup Shredded Carrots; 0.5 cup Skim Milk; 1 cup Sugar Blend Sweetener; 0.5 cup Unsweetened Applesauce; 1.5 cups Whole Wheat Flour; 1 cup Zucchini

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️

Apple, Zucchini & Carrot Breakfast Muffins are moist and softly spiced, with gentle sweetness from fruit and warm notes of cinnamon, nutmeg, and allspice. Citrus zest brightens each bite, while walnuts add a pleasant crunch. Serve these wholesome muffins for breakfast, a lunchbox treat, or an afternoon snack with tea or coffee.

Prep30 mins
Cook20 mins
Serves24
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
2

Stir the zucchini, carrots, and apple together in a large bowl. Mix in the yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until well combined.
3

Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir the dry ingredients into the wet ingredients until just combined. Fold the walnuts into the batter. Pour the batter into the prepared muffin cups.
4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.