Whole Wheat Cinnamon Apple & Zucchini Muffins
Servings
Prep Time
12
Muffins
10
Minutes
Cook Time
20-25
Minutes
Servings
Prep Time
12
Muffins
10
Minutes
Cook Time
20-25
Minutes
Ingredients
Wet Ingredients:
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%)
Dry Ingredients:
1
Cup
White Whole Wheat Flour
1/2
Tsp
Baking Soda
1/2
Tsp
Baking Powder
1/2
Tsp
Salt
1
Tsp
Cinnamon
Other:
1
Cup
Zucchini, grated
**do not squeeze out liquid
1
Cup
Granny Smith Apple, grated
Turbinado Sugar, optional
Instructions
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.
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