Apple Carrot Zucchini Muffins

Apple Carrot Zucchini Muffins | The most delicious muffins with some sneaky vegetables on the side!Apple Carrot Zucchini Muffins | The most delicious muffins with some sneaky vegetables on the side!

Have I told you that Gavin doesn’t like cake?  One time we were at a birthday party and when they were serving up the cake he turned to me and said, “Do you think they have any apples?”  I seriously love that kid.

What Gavin does love?  Apples.  He LOVES apples.  He eats at least one apple a day, and sometimes when asking for a snack I have to remind him that he’s already had one apple and maybe we should come up with something else.

So his all time favorite treat, the thing he asks for instead of cupcakes to be sent to school with him on his birthday are these apple muffins.  I have made them so many times now for him that I pretty much know the recipe by heart.  They are so moist and so delicious that they should almost be called cupcakes.  Like apple cupcakes.

Apple Carrot Zucchini Muffins | The most delicious muffins with some sneaky vegetables on the side!

I decided to add a little vegetable to his favorite treat by subbing in some zucchini and carrot and then I cut the sugar just a tiny bit and didn’t add the streusel topping.  These muffins are insanely good.  I actually think they are a little bit better than the apple original, but maybe that’s just me telling myself that I’m having a slightly healthier breakfast with my coffee.

Apple Carrot Zucchini Muffins | The most delicious muffins with some sneaky vegetables on the side!

Apple Carrot Zucchini Muffins

Yield: About 18 muffins

Ingredients

  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1 cup shredded apple

Instructions

  1. Preheat the oven to 350 degrees and line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the sugar, eggs, and oil.
  3. In another large bowl whisk together the flour, salt, baking soda, and cinnamon. Slowly add the flour mixture to the sugar and egg mixture. The batter will be very thick.
  4. Mix in the zucchini, apple, and carrot.
  5. Fill the muffin tins 2/3 full.
  6. Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick stuck in one of the middle ones comes out with a crumb or two.
http://www.wineandglue.com/2014/07/apple-carrot-zucchini-muffins.html

Recipe adapted from The Girl Who Ate Everything

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Comments

  1. says

    YUM! These are right up my alley :) I’ll be making these soon for sure – my family will LOVE them! Thanks for sharing on Cook it! Craft it! Share it! I’m sharing them on the FB group page today, and pining to our board.
    Happy Tuesday!
    ang

  2. Shannan says

    Trying these out today. Did you peel the apple and veggies before you shredded them? I’ve seen some recipes that don’t. Can’t wait to try!

  3. Rachel says

    I made these tonight, and they are delicious!! Thinking next time I will substitute the oil!!! Thanks for the recipe!

  4. Allie Cat says

    I just made this recepie and it is amazing, I subsituted the oil for 3/4C Greek yogurt as I didn’t have enough oil and they are so light and fluffy. Will be making these regularly :)

  5. Heidi says

    These were AMAZING. My 17 month old daughter, my husband and I all absolutely love these. What a great recipe! Thank you for sharing!

  6. Sarah says

    Do I have to squeeze out the excess water of the apples and zucchini after they are shredded? They seem very moist.

          • says

            Can you make these in a loaf pan? I only have one muffin pan and when it’s hot out I don’t like to keep the oven on that long! And about how long do you think that would take? Thanks again!

          • says

            Hi Mary! I haven’t tried making these in a loaf pan, but I think it would work fine. The only thing is that it would definitely take longer to bake, probably close to an hour. I would suggest that instead you just cut the recipe in half and go with your one muffin pan :)

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