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Looking for a delicious healthy muffin recipe?! I’m always trying to come up with recipes that include healthy ingredients especially vegetables. Vegetables are the number one hated food item in my household.

These muffins are very good and a great way to get those veggies eaten. Everyone, including your children will gobble these right up. They make a great snack, breakfast or dessert. We love to add a little butter to them also.

They are so easy to make, if you have a good processor you can grate the carrots, apples and zucchini in a matter of seconds. If you’d like to make a couple batches, these freeze really well too.

Preheat oven to 400 degrees. Grease muffin tins or add liners.

In a large bowl or stand mixer; stir eggs, oil and vanilla. Add grated carrots, zucchini and apples. Stir together until all fruit/veggies are mixed well.

Gradually add flour, sugar, cinnamon, baking soda, salt and baking powder into the bowl. If batter becomes too thick for the mixer, fold it in.

Pour into muffin tin, at least 3/4 full.

Bake at 400 degrees for 10 minutes, lower oven temperature to 350 degrees and bake for an additional 15 minutes or until a toothpick comes out clean.

Move to a cooling rack and allow to cool for about 10 minutes.

Print Recipe

Zucchini, Apple & Carrot Muffins

Course: Breads

Keyword: Health, Muffins, Vegetables

Ingredients

• 3 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 1/2 tsp cinnamon
• 2 1/4 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 4 large eggs
• 1/2 cups vegetable oil
• 1 Tbsp vegetable oil
• 1 Tbsp vanilla extract
• 3 cups grated carrot
• 2 cups grated zucchini unpeeled
• 2 cups grated apple

Instructions

• Preheat oven to 400 degrees. Grease muffin tins or add liners.
• In a large bowl or stand mixer; stir eggs, oil and vanilla. Add grated carrots, zucchini and apples. Stir together until all fruit/veggies are mixed well.
• Gradually add flour, sugar, cinnamon, baking soda, salt and baking powder into the bowl. If batter becomes too thick for the mixer, fold it in.
• Pour into muffin tin, at least 3/4 full.
• Bake at 400 degrees for 10 minutes, lower oven temperature to 350 degrees and bake for an additional 15 minutes or until a toothpick comes out clean.
• Move to a cooling rack and allow to cool for about 10 minutes.

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