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.

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

Servings: 12 muffins

Calories: 107 kcal per serving

Ingredients

1 cup - zucchini
1 cup - apple
2 cups - all-purpose flour
1 ½ teaspoons - ground cinnamon
1 ½ teaspoons - baking powder
¼ tsp - baking soda
¾ cup - light brown sugar
1 tsp - salt
1 cup - almond milk or other milk
1 tsp - vanilla extract
¼ cup - applesauce
1 - flax egg

Instructions

Pre-heat the oven to 400 degrees F. Lightly grease (or line) a 12 cup muffin tin.
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.
In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, sugar, and salt.
Add in the grated zucchini and apple and stir to coat.
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.
Pour the batter evenly into the muffin tin and bake for 10 minutes.
After 10 minutes, lower the temperature to 375 and bake for an additional 10 minutes.
Use a toothpick to check for doneness. Let cool slightly and ENJOY!!

Nutrition