- VE
- VN
- LC
- LF
Apple Zucchini Muffins
Today we’re bridging the gap between summer and fall with these Apple Zucchini Muffins. I made them a bit sweeter than intended but really loved it so it’s sticking in the recipe. Sometimes breakfast just calls for something really sweet.
Ingredients
Instructions
- Step 1
Pre-heat the oven to 400 degrees F. Lightly grease (or line) a 12 cup muffin tin.
- Step 2
Grate the zucchini and apple into a large paper towel (can also use a regular towel) and let sit for 5 minutes. After that time, squeeze the paper towel VERY tight over the sink to remove the excess moisture. Set aside.
- Step 3
In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, sugar, and salt.
- Step 4
Add in the grated zucchini and apple and stir to coat.
- Step 5
Making a well in the center, add in the milk, vanilla, flax egg, and apple sauce. Stir to combine but be careful not to over stir.
- Step 6
Pour the batter evenly into the muffin tin and bake for 10 minutes.
- Step 7
After 10 minutes, lower the temperature to 375 and bake for an additional 10 minutes.
- Step 8
Use a toothpick to check for doneness. Let cool slightly and ENJOY!!
Tips & Tricks
Per serving
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