Carrot, Zucchini, Apple Muffins

Prep Time

15 minutes

Prep Notes

These muffins get more moist the next day or so after baking.  Put some in the freezer so you have healthy snacks on the go!

You'll get a serving of fruits and veggies in just one of these muffins. It's a good way to get your kids to eat their veggies!

Cooking Time

20-25 minutes


16-18 standard size muffins


1 c. whole-wheat pastry flour

1c. unbleached white flour

3/4 c. evaporated cane juice (organic sugar)

2 c. shredded carrots (3 medium)

1 c. shredded zucchini (1 large)

1 Golden delicious apple, cored and finely chopped

¾ c. golden raisins

¾ c. unsweetened shredded coconut

1 T. cinnamon

2 t. baking soda

½ t. salt

2 t. grated fresh orange peel

1 t. vanilla extract

2 T. unsweetened applesauce

3 large eggs

1 c. safflower oil


Preheat oven to 375.  Grease muffin tins or line with paper liners.

Mix all ingredients except for the vanilla, eggs, unsweetened applesauce and oil in a large mixing bowl.  Beat vanilla, eggs, unsweetened applesauce and oil in another large bowl.  Stir the flour mixture into the egg mixture and mix until incorporated.  Spoon ¼ cup of batter into each cup.  Bake 20-25 minutes or until a cake tester comes out clean.  Serve warm or at room temperature.  If you want to do these in mini-muffin tins, they bake for 15 minutes.  Makes 48 minis or 18 regular size muffins.


Prairie Health Companion