Healthy Apple Zucchini Muffins
Wholesome breakfast or snack full of whole grains, fruit, and veggies.
Servings: 12 muffins
Ingredients
- 1 cup shredded zucchini
- 1 cup shredded apple, about 1 large apple I use Honeycrisp
- 2 large eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1/4 cup neutral oil (avocado or vegetable)
- 1/2 cup plain yogurt I used Greek but regular works too
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour If using all all-purpose or gluten-free flour use, 1 3/4 cup total. If using all whole wheat flour, use 1 1/4 total.
Topping (optional)
- 1 Tbsp coarse sugar, such turbinato (sugar in the raw) or any granulated sugar
- 1/8 tsp cinnamon
Instructions
- Heat the oven to 375 degrees. Line a standard muffin pan with paper liners or grease with oil spray.
- Place the grated zucchini and apple in a clean kitchen towel or a few layer of paper towel and squeeze out the excess liquid. Add the zucchini and apple to a large bowl.
- Add the eggs, applesauce, oil, maple syrup, yogurt, and vanilla then whisk to combine.
- In a separate bowl, whisk together the baking powder, baking soda, salt, cinnamon, and flour. Dump the dry ingredients into the wet then mix until just combined.
- Scoop the batter into the muffin tin, filling each hole to the top.
- If using the topping, mix the sugar and cinnamon together and sprinkle over each muffin.
- Bake until lightly golden brown and each muffin no longer looks wet on the top, 18 to 22 minutes.
- Cool then store in the refrigerator for 4 days or wrap each muffin well and freeze for up to 2 months. (Note: if you keep the muffins tightly covered or in the fridge they will lose the crunchiness on the top, but they will still taste delicious.)