March 15, 2017
Tasty Tuesday: Apple Zucchini Muffins

Today’s treat doubles as breakfast and dessert! Bake in bulk and freeze extras for an easy, healthy snack later!! 


  • 2 1/4 cups white whole wheat flour 
  • 3/4 cup dark brown sugar 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon ground allspice 
  • 1 cup butter milk 
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon melted coconut oil 
  • 1 large egg 
  • 1 teaspoon vanilla extract 
  • 1/2 cup grated apple 
  • 1/2 cup grated zucchini, moisture slightly squeezed out
  • 1 cup chopped peeled apple  


Preheat oven to 375 degrees fahrenheit. Line a muffin tin with paper liners or spray with cooking oil.  Set aside.

In a large bowl, whisk together: flour, brown sugar, baking soda, baking powder, salt, cinnamon, and allspice.  In a small bowl, whisk together: buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a spoon till combined.  Do not over mix!!  Gently stir in the grated apple, zucchini and chopped apple.  

Fill the prepared muffin pan with the batter (fill each cup about 3/4 of the way full). Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.  Let muffins cool to room temperature and ENJOY!!

OPTIONAL! After pouring muffins and before baking in over, sprinkle cinnamon sugar on the top to create a crispy and sugary top

Kyle Muir

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