Carrot, apple and zucchini muffins

Name: Carrot, apple and zucchini muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: European, American, British
Ingredients: 1.5 cups wholemeal flour (or plain/all-purpose flour); .5 cups oats flour; ▢1 3/4 tsp baking soda (bi-carbonate soda) (Note 2); ▢2 tsp cinnamon powder; ▢1 tsp ground ginger (not critical, Note 3); ▢1/2 tsp cooking salt; 1/2 cup desiccated coconut (finely shredded, unsweetened); ▢1/2 cup raisins (or sultanas, apricots or other dried fruit ... or chocolate chips); 2 tbs flaxseed; 1/4 cup brown sugar (tightly packed cup); ▢3 large eggs , at room temperature (~50g/2 oz each); ▢1/4 cup canola or olive oil (not extra virgin); ▢1/4 cup light greek Yogurt (or orange juice or any fruit juice or milk, Note 5); 2 cups (lightly packed) shredded carrot , 2 – 3 carrots (use a box grater, I don't peel); ▢1 1/4 cups (lightly packed) shredded Granny Smith apple, including juices (1 apple, keep skin on); 1 cup zucchini grated

8 steps

Prep:30minCook:25min

A nice morning snack Equivalentes en base al SMA: 2 porciones de cereal + 1 porción de verdura + ¾ porción de proteína baja en grasa + 2 porciones de grasa.

Updated at: Fri, 17 Oct 2025 06:35:10 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories205.8 kcal (10%)

Total Fat8.7 g (12%)

Carbs28.7 g (11%)

Sugars10.4 g (12%)

Protein5.3 g (11%)

Sodium253.4 mg (13%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Preheat the oven to 190°C/375°F (170°C fan-forced).

Step 2

Apply 12 hole standard muffin tin with homemade release cake

Step 3

Whisk the dry ingredients in a large bowl.

Step 4

Whisk the wet ingredients until combined in a separate bowl.

Step 5

Grate the apple and the carrots. Then mix together with the wet ingredients and dry Ingredients bowl. Mix with a wooden spoon just until you can no longer see flour, then stop mixing (over-mixed batter = tough muffs!).

Step 6

Divide the mixture between the holes – they will mound above the rim! A lever ice cream scoop is super useful here. And don't worry, they won't overflow, they rise and dome.

Step 7

Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

Step 8

Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing on. Slathering with softened salted butter is encouraged!