Healthy Vegetable Muffins With Apple Slices

Muffins have existed for centuries, with early recipes dating back to the 18th century. Traditionally muffins have been baked as a sweet, however, adding vegetables to muffins is a more recent trend as people become more health conscious and seek to include more nutrients in their food.

These vegetable muffins are not only delicious but also packed with health benefits. Adding nuts to the recipe also provides healthy fats and protein, making these muffins a well-rounded snack or breakfast option.

Customising this recipe with your favourite vegetables, nuts, and spices is a great way to make it your own. You can experiment with different combinations of ingredients to find your perfect vegetable muffin.

Vegetable Muffins Tips

To prevent chopped apples from browning, toss them with a tablespoon of lemon juice or vinegar while preparing the batter. This will keep them fresh and crisp.
If your apple sauce is too thick, you can thin it out with a splash of milk or water for easier mixing. This will help you achieve the desired consistency for your recipe.
When filling muffin cups, it’s best to fill them ¾ full to avoid overflow while baking. This will ensure that your muffins come out perfectly even every time.
If you are looking for a vegan option, you can use a flaxseed meal as an egg substitute and vegan butter or apple sauce instead of canola oil. This will make your recipe vegan friendly.
Add other shredded vegetables like sweet potato or butternut squash to your recipes to make them more nutritious and flavourful.
If you don’t have nuts, you can add 1/4 cup of sunflower seeds or chopped dried fruit as a substitute. This will add a nice texture and flavour to your recipe.
For a delicious streusel topping, combine 2 tablespoons of flour, 2 tablespoons of brown sugar, and 1 tablespoon of melted butter. Sprinkle it over the batter before baking for a crunchy and sweet finish.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup grated carrots
1/2 cup shredded zucchini (excess water squeezed out)
1/2 cup chopped apple (peeled or unpeeled, depending on preference)
1/3 cup chopped walnuts or pecans (optional)
1/2 cup canola oil
1/2 cup applesauce
2 large eggs
1/4 cup honey or maple syrup
1 teaspoon vanilla extract

Directions

Preheat an oven to 200°C (400°F).
Grease or line a 12-cup muffin tin.
Whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt in a large bowl.
In a medium bowl, whisk together the carrots, zucchini, apple, and nuts (if using).
Whisk together the oil, apple sauce, eggs, honey, and vanilla extract in another large bowl.
Add the wet ingredients to the dry ingredients and mix until evenly combined. Don’t overmix!
Fold gently the veggie and apple mixture.
Divide the batter evenly amongst the prepared muffin cups.
Bake for 18-20 minutes or until a toothpick inserted into the centre of the muffins comes out clean.
Let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.