Garden Bounty Muffins Recipe

These irresistible Garden Bounty Muffins are bursting with fresh zucchini, carrots, and raisins, all swirled together with homemade cinnamon applesauce for a taste of fall. I've adapted this recipe from my favorite muffins & quick breads booklet, using wholesome whole wheat flour and a blend of sugar and Splenda for a healthier twist. Get ready to be amazed – they're so incredibly delicious, I've already made five batches!

Prep Time 20 mins
Cook Time 40 mins
Calories 155.7 kcal
Protein 8g
Rating 5.0 (2 Reviews)
Garden Bounty Muffins 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garden Bounty Muffins

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How to Make Garden Bounty Muffins

  1. Preheat oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  3. In a large bowl, combine 1/2 cup granulated sugar, 1/2 cup Splenda, 1 cup grated zucchini, 1/2 cup grated carrots, 1/2 cup raisins, 1 cup homemade cinnamon applesauce, 2 large eggs, 2 large egg whites, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Mix until well blended.
  4. In a medium bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon orange zest, 1/2 teaspoon ground nutmeg, and 1 teaspoon baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Do not overmix.
  6. Fill muffin cups ¾ full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

51g

Fat

2g

Carbs

9g

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