Go Back
In a world where healthy eating often feels like a compromise on taste, zucchini apple muffins emerge as a delightful exception. This unique recipe harmoniously combines the subtle earthiness of zucchini with the crisp sweetness of apples, resulting in a muffin that is not only delicious but also packed with nutritional benefits. Whether you're looking for a wholesome breakfast option, a satisfying midday snack, or a guilt-free dessert, zucchini apple muffins promise to meet your cravings while nourishing your body.

Zucchini Apple Muffins

Discover the joy of baking with zucchini apple muffins, a deliciously healthy treat that perfectly balances flavor and nutrition. This easy recipe combines the moisture of zucchini and the sweetness of apples, making for a guilt-free breakfast or snack that never compromises on taste. Learn about the essential ingredients, step-by-step instructions, and nutritional benefits that make these muffins a fantastic addition to your kitchen. Enjoy a wholesome treat that nourishes your body while satisfying your sweet cravings!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup grated apple (approximately 1 medium apple, peeled for a smoother texture)

1 ½ cups all-purpose flour

½ cup rolled oats

½ cup packed brown sugar

¼ cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg (optional for a warm flavor)

½ teaspoon salt

2 large eggs

¼ cup coconut oil (melted; can be substituted with vegetable oil)

1 teaspoon pure vanilla extract

½ cup chopped walnuts or pecans (optional for crunch)

Optional: ½ cup chocolate chips or dried cranberries for added sweetness

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.

    Prepare the Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Use a whisk to mix these ingredients thoroughly. Introduce the eggs one at a time, ensuring each egg is fully integrated into the mixture before adding the next. Finish by stirring in the vanilla extract until smooth.

      Incorporate Zucchini and Apple: Gently fold the grated zucchini and grated apple into the wet mixture, making sure they are evenly mixed throughout.

        Mix the Dry Ingredients: In another bowl, combine the all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg (if using), and salt. Whisk these dry ingredients together to ensure an even distribution of the leavening agents and spices.

          Combine Wet and Dry Ingredients: Carefully fold the dry mixture into the wet ingredients, mixing just until everything is blended. Be cautious not to overmix, as this may result in dense muffins. If you choose to add nuts, chocolate chips, or dried cranberries, gently fold them into the batter at this stage.

            Fill the Muffin Tin: Use a spoon or ice cream scoop to fill each prepared muffin cup with batter, filling each about ⅔ full to allow for rising during baking.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

                Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, gently transfer them to a wire rack to cool completely.

                  Enjoy: Serve the muffins warm, or let them cool to room temperature. Store any leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week.

                    Prep Time, Total Time, Servings: 15 min | 30 min | Makes 12 muffins