Carrot, Apple, and Zucchini Muffins

Ingredients

• 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
• 1/2 cup unsweetened applesauce
• 1/2 cup skim milk
• 2 tablespoons canola oil
• 1 lemon, zest only
• 1 orange, zest only
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.

Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.

Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.