Carrot, Apple, and Zucchini Muffins

By Judith Fowler

4.55 / 5

30min

20min

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cooking spray
1 cup shredded unpeeled zucchini
1 cup shredded carrots
1 large apple cored and shredded
1 cup nonfat plain yogurt
1 cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
2 eggs
½ cup unsweetened applesauce
½ cup skim milk
2 tablespoons canola oil
1 lemon zest only
1 orange zest only
2 cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup chopped walnuts