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–+ servings
Apple Cinnamon Zucchini Muffins

Delicious Apple Cinnamon Zucchini Muffins That Wow Every Bite

These Apple Cinnamon Zucchini Muffins combine wholesome ingredients for a delicious treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or whole wheat flour for denser muffins
  • 1 teaspoon baking powder no substitution recommended
  • 1 teaspoon baking soda no substitutions
  • 2 teaspoons ground cinnamon swap with ground ginger or cloves for a variation
  • 1/4 teaspoon ground nutmeg can be replaced with extra cinnamon if necessary
  • 1/2 teaspoon salt no substitutions recommended
  • 1/2 cup granulated sugar reduce or use natural sweeteners like honey or maple syrup
  • 1/4 cup brown sugar can be replaced with granulated sugar
  • 1/3 cup vegetable oil or unsweetened applesauce for a lighter option
  • 1 teaspoon vanilla extract no substitutions recommended
  • 2 large eggs can substitute with flax eggs for vegan versions
  • 1 cup grated zucchini squeeze out excess water
  • 1 cup grated apple use tart apples for a balanced flavor
  • nuts (optional) can be omitted or swapped with chocolate chips

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the eggs and stir in granulated sugar, brown sugar, vegetable oil, and vanilla extract.
  4. Gently add the dry ingredients to the wet ingredients, stirring just until combined.
  5. Fold in the grated zucchini and grated apple into the batter.
  6. Fill each muffin cup approximately 2/3 full with the batter.
  7. Bake for 18-22 minutes, checking for doneness with a toothpick.
  8. Allow muffins to cool for 5 minutes in tin, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Squeeze out excess moisture from the grated zucchini and fill muffin cups evenly for consistent baking.

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