Zucchini, Carrot and Apple Miniature Muffins

February 24, 2015

They often say you are either a cooker or a baker. I am definitely the latter. I love to bake. I like to know I can follow a recipe to the “t” and get the final product without needing to be creative. I also like to have sweet stuff in the house because:

A) It makes my house smell good
B) The Children constantly need healthy snacks
C) I am a recovering sugar addict and appreciate daily sweets, esp in the morning or after a workout.

So I noticed last night that I have an excess of vegetables that will go bad shortly. I had some zucchini, carrots and older apples from last week’s groceries. So I looked up some recipes and altered it to fit my ingredient list and what I instinctively know will work with my taste buds. The result?

A tasty, organic (we’ve been making an effort to buy all organic fruits and flour) and delicious muffin that my boys, hubby and friends (we love to share the joy) LOVE!

2 cups shredded carrot (approx. 2 carrots)
1 cup shredded zucchini (approx. 1 zucchini)
1 cup shredded apples (without the peel, approx 1 large apple)
1/2 cup chopped almonds
2 tsp grated orange peel
2 cups all-purpose flour
1 cup sugar
1 tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs beatan
3/4 cup Canola
1 tsp vanilla extract

1. Preheat oven to 375 degrees.

2. Prep all your vegetables and fruits by removing the skin then shredding it. Combine in a bowl with chopped almonds and orange peel.

3. Combine eggs, oil, vanilla, sugar and cinnamon. Add the shredded zucchini, carrots, apples, almonds and orange peel and mix well.

4. Add your dry ingredients to your mixture (flour, baking soda, salt) and mix well.

5. Place in regular muffin tins (or miniature ones like I often use) and put in a 375 degree over for 15-20 minutes (mini muffin pans cook faster).  Make sure you can cleanly poke a toothpick or fork through the center of the muffin to ensure it is cooked.

6. Let it sit in the muffin tins for 10 minutes before removing.


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  • Reply Veronika February 24, 2015 at 3:39 am

    This looks great and I would love to try it but I am following a low carb diet. Can you make a suggestion of what would be a good substitute for the 2 cups of flour. Would a nut flour do the job?

  • Reply Jamie February 24, 2015 at 4:07 am

    I’m so going to try this out!!

  • Reply Sandra February 25, 2015 at 12:37 pm

    These little morsels look yummy!
    I have two questions, First – How do you prep the muffin tins, Ex: grease & flour or spray with nonstick spray…and Second – How far do you fill the muffin tin with product?

    Thank You…Sandra

    • Reply Maria Kang February 25, 2015 at 4:05 pm

      1. I greased the muffin tins with coconut oil spray
      2. Sometimes I will transfer to a bowl with a lip but I just use a spoon (to portion) and poured!

      • Reply Sandra February 25, 2015 at 11:25 pm

        Thank You! I will be making a batch tonight 🙂

        • Reply Sandra February 26, 2015 at 3:01 am

          Maria, Oh me oh me oh my…..These muffins were delicious! So delicious that the hubby asked for a second one. I am sure he will be asking for more and soon.

          Thank You for sharing your recipe.

      • Reply SaraKay March 8, 2015 at 1:06 pm

        I did a calorie count of the ingredients, and it is almost 400 calories for a full size muffin, so healthy maybe but not low cal. but very tasty!

  • Reply Dale March 2, 2015 at 11:56 pm

    I just made these! First time ever baking from scratch (I’m a guy, cut me some slack). I did substitute 1/4 cup of the almonds with about 1/8 cup of pumpkin seeds and 1/8 sunflower seeds. They came out amazing!!

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