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–+ servings

Apple Cinnamon Zucchini Muffins

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Delicious and healthy muffins blending the sweetness of apples with warm cinnamon, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Wet Ingredients
  • 2 whole eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (squeezed dry) Make sure to squeeze out the excess moisture
  • 1 cup grated apple (peeled or unpeeled) Use any type of apple for different flavors
Muffin Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour or gluten-free blend
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional) For added flavor
Optional Add-ins
  • 1/2 cup chopped nuts or raisins For added crunch

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract.
  3. Stir in the grated zucchini and grated apple until well mixed.
  4. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg.
  5. Add the dry ingredients to the wet ingredients. Fold gently until just combined—be careful not to overmix!
  6. Fill the muffin liners about 3/4 full with the batter.
Baking
  1. Bake for 20–25 minutes or until golden and a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 8g

Notes

Store leftover muffins in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze them in a freezer bag and thaw at room temperature.
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