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Healthy Apple Zucchini Muffins

Wholesome breakfast or snack full of whole grains, fruit, and veggies.
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Snack
Cuisine American
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.)
Keyword apple, Applesauce, healthy muffins, zucchini