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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Garden Harvest Muffins

Published in Recipes, Breads Author: CentraCare

Recipe adapted from


  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • ½ cup grated, peeled apple (about 1 medium)
  • ½ cup grated carrot (about 1 medium)
  • ½ cup shredded zucchini
  • ¼ cup chopped walnuts
  • 1/8 cup unsweetened applesauce
  • 1/8 cup canola oil
  • ¼ cup skim milk with ¼ tsp. lemon juice
  • 2 large eggs


Preheat oven to 350 degrees.

Combine flours, sugar, cinnamon, and baking soda in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, applesauce, milk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into 12 muffin papers in muffin tin. Bake at 350 degrees approximately 15-18 minutes.

Yield: 12 muffins

Nutrition Information Per Serving
  • Calories: 130
  • Fat: 5 g.
  • Sat. Fat: 0.5 g.
  • Trans Fat: 0 g.
  • Sodium: 106 mg
  • Carbs: 19.6 g.
  • Fiber: 1.3 g.