Zucchini Carrot Muffins
Ingredients
- 2 cups shredded carrot
- 1 cup shredded zucchini
- 1 cup chopped peeled apple
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped almonds
- 2 teaspoons grated orange zest
- 2 cups all-purpose flour
- 1-1/4 cups sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
RECOMMENDED VIDEO
Follow along as we show you how to make these fantastic recipes from our archive.
Reviews
-
Feb 7, 2019
These muffins are fabulous and delicious; very moist and flavorful, and a hit with my granddaughter. These will be a staple in my house. I'll try the next time with half the yogurt. Great recipe!
-
Jan 25, 2019
This is, by far, my favorite muffin recipe! My family loves these muffins. They are healthier than most muffins and taste incredible. I had no issues with dryness. Along with other reviewers, I grated the apple. I also used pre-shredded (store bought) carrots which are a little thicker than hand shredded. To compensate, I put the carrots in the microwave during recipe prep with a teaspoon of water, and microwaved for 50 seconds. This gave the carrots a head start and kept them moist. I followed the recipe with the following exceptions: • I used chopped walnuts in place of almonds • I sprinkled turbine sugar on the top of the muffins (before baking) to give them a little extra sweet and crunchy on top • I sprinkled a few walnuts on top (before baking) Thank you to Loretta Baline for sharing your recipe!
-
Oct 6, 2018
I made no changes to the recipe except to omit the nuts due to allergies. Usually I crush up crisped rice cereal and use it in place of nuts, but I didn't have any on hand. I overfilled my muffin cups and got 12 full size, plus a dozen mini muffin size. I also sprinkled the tops with raw sugar, I just love that sparkle and crunch! I adjusted the baking time to 24 minutes for the full size, and baked the minis for 13 minutes. These are great the day of, but they also freeze well.
-
Jul 16, 2018
I have lots of zucchini coming in and adjusted the recipe to take advantage of this, and with a doubled recipe used 4 cups grated zucchini, 2 cups grated carrots, 2 cups grated apples. Followed the suggestion about yogurt and used half yogurt, half vegetable oil. Used a mix of gluten free flour and almond flour. Also added more vanilla, per one reviewer. Really great-tasting muffins!
-
Aug 27, 2017
I love these muffins! I grate the apple instead of chopping them. I also tried this time to cut back the sugar to 1 cup and they are still plenty sweet. I also used 5% fat plain greek yogurt instead of oil. Can't tell they are any healthier based on taste! Just as delicious, and a lot less calories. MFP says only 150cals per muffin instead of 250. Oh I also added a couple shakes of ground cardamom. Cannot say how much I love these muffins.
-
May 1, 2017
I just now made these and they were fabulous! Thank you!
-
Apr 7, 2017
My three year old grandson loves these muffins...and so does grandpa! It's a delicious recipe to "sneak" in some veggies!
-
Apr 4, 2017
Great recipe! A Keeper! The only changes I might make are to grate the apple and use toasted walnuts instead of the almonds. Will make this again and again!
-
Sep 7, 2016
I left out the coconut for my husband but otherwise followed the recipe and found the taste to be a little off. I can't put my finger on it - almost as if they're dry, but they're still very moist. We like them with a little butter and jelly on top but I can't say that I love them. I would try them again, maybe adding more orange zest or some juice and perhaps less cinnamon.
-
Aug 29, 2016
5 stars bc this recipe is amenable I have made it as is and it was great and following the basic recipe substituted to be egg free and whole grain, added rasins etc and every time it's borderline sinfully good!
My Review