Apple Zucchini Muffins
| Prep Time | 30 minutes |
| Servings | muffins |
Ingredients
- 2 1/4 cups white whole wheat flour
- 3/4 cup dark brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1.2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 cup buttermilk
- 1/4 cup unsweetened applesauce
- 1 T oil (melted coconut oil canola oil, or vegetable oil)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup grated apple I use Granny Smith
- 1/2 cup grated zucchini moisture slightly squeezed out
- 1 cup chopped peeled apple I use Granny Smith
- 2 T turbinado sugar
- 1/4 tsp cinnamon
Ingredients
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Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice.
- 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 wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
- To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
- Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. 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 serve.
Recipe Notes
Adapted from Two Peas and Their Pod (www.twopeasandtheirpod.com)