One of my favorite muffin flavor combinations is zucchini and apple. You might not ever think of the two together, but I’m here to tell you that they are absolutely delicious together. Add some cinnamon and you have the most perfect little Fall muffin.
My daughter isn’t a big fan of zucchini, but she will CRUSH these. These are perfect for breakfast or a snack or even if you’re feeling like you need a little treat after dinner. While these muffins do have a little sugar to sweeten them up, they are still pretty healthy. There’s also only 1 cup of white whole wheat flour! Super simple, super delicious and only about 170 calories per muffin!
Let me show you how I made these Cinnamon Apple & Zucchini Muffins 👇🏻
Start off by preheating your oven to 350 degrees and lining a muffin tin with paper cups. Shred your apple and zucchini and make sure that you do NOT squeeze out the excess water from your zucchini.
Preparing the batter is super easy. In a large bowl, combine the sugar, brown sugar, melter coconut oil, vanilla, eggs and milk. Whisk well to combine.
In a small bowl, combine the four, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Then gently fold in the grated apple and zucchini. Your batter should look like this…
Divide your batter amongst 12 muffin cups, filling about 2/3 full.
Now, this next step is optional, but I would highly recommend it… sprinkle a little turbinado sugar over the tops of the muffins. It doesn’t have to be a lot, maybe 1/2 tsp each. The turbinado sugar gives the muffin tops a nice crunch on top and the sugar carmelizes slightly… 🤤
Bake for 20-25 minutes until an inserted toothpick comes out clean.
Let them cool slightly in the pan before removing them to a cooling rack. Or don’t…
I like to live on the wild side. 😂🤪
Store them in an air-tight container for up to one week.
| Prep Time | 10 Minutes |
| Cook Time | 20-25 Minutes |
| Servings |
Muffins
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- 1/4 Cup Dark Brown Sugar
- 1/2 Cup Granulated Sugar
- 1/2 Cup Coconut Oil, melted
- 1 Tsp Pure Vanilla Extract
- 2 Large Eggs, whisked
- 1/4 Cup Milk (I used 1%)
- 1 Cup White Whole Wheat Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1 Cup Zucchini, grated **do not squeeze out liquid
- 1 Cup Granny Smith Apple, grated
- Turbinado Sugar, optional
Ingredients
Wet Ingredients:
Dry Ingredients:
Other:
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- Preheat oven to 350 degrees and line a muffin pan with paper liners.
- Combine the wet ingredients in a large bowl and whisk together until well combined.
- In a small bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and stir until just combined.
- Gently fold in the grated apple and zucchini.
- Divide the batter between the muffin cups, filling about 2/3 of the way. Sprinkle each muffin with turbinado sugar (optional).
- Bake for 20-25 minutes until an inserted toothpick comes out clean.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.