The Best Zucchini Apple Muffins Recipes

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APPLE ZUCCHINI MUFFINS



Apple Zucchini Muffins image

These cinnamon-scented apple zucchini muffins are cozy and satisfying, made simply with oats, shredded zucchini and apple chunks.

Provided by Sonja Overhiser

Categories     Snack

Time 45m

Yield 10

Number Of Ingredients 12

2 large eggs
2 cups rolled oats, plus more for topping
1/4 cup neutral oil (sunflower, vegetable or grapeseed)
1/2 cup sugar
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon kosher salt
1 1/2 cups shredded zucchini, loosely packed, divided (1 large zucchini)
1 cup diced apple (1/2 large or 1 medium apple)

Steps:

  • Preheat the oven to 350 degrees Farenheit.
  • In the bowl of a blender, place the eggs, rolled oats, neutral oil, sugar, vanilla extract, baking soda, baking powder, cinnamon, ginger, and 1 cup of the shredded zucchini. Blend everything on high for a minute or two until a smooth batter forms.
  • Add the reserved 1/2 cup shredded zucchini and the diced apple (with the peel on). Gently pulse 2 to 3 times until mixed in but not chopped.
  • Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down.
  • Bake for about 30 to 35 minutes until a toothpick comes out clean (ours took 34 minutes). Remove from the muffin tin and allow them to cool before serving. Store refrigerated for about 1 week or frozen for several months.

Nutrition Facts : Calories 171 calories, Sugar 11.2 g, Sodium 199 mg, Fat 6.4 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 22.8 g, Fiber 1.9 g, Protein 3.3 g, Cholesterol 37.2 mg

HAPPY APPLE ZUCCHINI MUFFINS



Happy Apple Zucchini Muffins image

This is a low-fat muffin recipe that kids will eat and parents can feel good about!

Provided by Anonymous

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 12

1 ½ cups wheat flour
½ cup oat bran
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
2 eggs
¾ cup nonfat plain yogurt
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¼ cups peeled and chopped apples
1 cup shredded zucchini
½ cup grated carrot

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full.
  • Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 150.6 calories, Carbohydrate 32.1 g, Cholesterol 31.3 mg, Fat 1.3 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 145.5 mg, Sugar 16.5 g

APPLE ZUCCHINI MUFFINS



Apple Zucchini Muffins image

Apple Zucchini Muffins - soft and fluffy muffins with zucchini and apple. Perfect for lunch boxes or as an after-school snack!

Provided by Anna

Categories     Breakfast

Time 27m

Number Of Ingredients 12

2 cups all-purpose flour
1 and 1/2 teaspoon baking powder
¼ teaspoon baking soda
1 cup granulated sugar
1 teaspoon salt
1 cup shredded zucchini (see note)
1 cup shredded apple (one medium apple (I used gala))
1 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
¼ cup vegetable oil
1 large egg

Steps:

  • Preheat oven to 400 degrees F.
  • Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
  • In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
  • Add shredded zucchini and apple. Stir to coat with the dry ingredients.
  • In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
  • Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
  • Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
  • Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
  • Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.

Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 244 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

APPLE CINNAMON ZUCCHINI MUFFINS



Apple Cinnamon Zucchini Muffins image

A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!

Provided by justsmurfy

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 40m

Yield 24

Number Of Ingredients 11

cooking spray
1 ¼ cups white sugar
⅔ cup oil
3 eggs
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ tablespoons ground cinnamon, or more to taste
¾ teaspoon baking soda
¾ teaspoon baking powder
2 cups shredded zucchini
1 cup shredded apple

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
  • Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
  • Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 20.9 g, Cholesterol 23.3 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 64.7 mg, Sugar 11.3 g

APPLE ZUCCHINI MUFFINS



Apple Zucchini Muffins image

A healthier version of zucchini muffins with some apple added since it's apple season! The recipe came from http://buzz.prevention.com/community/lisa-roo/apple-zucchini-muffins

Provided by LisaRoon

Categories     Quick Breads

Time 29m

Yield 12 muffines

Number Of Ingredients 13

1 cup white flour
1 cup buckwheat flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/3 cup walnut oil
2/3 cup soymilk or 2/3 cup almond milk
1 egg
1 egg white
1/3 cup real maple syrup
1 cup shredded apple
1 cup shredded zucchini

Steps:

  • Preheat oven to 400. Line muffin pan with papers. Combine all dry ingredients; add wet ingredients and stir. Fold in apple and zucchini. Fill muffin papers 2/3 full. Bake at 400 for 14-18 minutes.

Nutrition Facts : Calories 180.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 19.5, Sodium 227.1, Carbohydrate 26, Fiber 1.7, Sugar 9.1, Protein 3.8

ZUCCHINI CARROT MUFFINS



Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

  • Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

BEST EVER ZUCCHINI MUFFINS



Best Ever Zucchini Muffins image

I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!

Provided by personiussarah

Categories     Breads

Time 40m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 14

4 cups flour (I used spelt flour from Whole Foods, but you could use all-purpose or wheat flour )
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 teaspoons cinnamon
2 eggs
2 tablespoons flax seeds
6 tablespoons water
2 cups sugar (I used demira or raw sugar)
3/4 cup oil
3/4 cup applesauce (no sugar added )
3 cups zucchini, grated
1 1/2 cups raisins
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Mix first 5 ingrediants ( flour - cinnemon ).
  • In a seperate bowl, mix remaining ingrediants.
  • Add the flour mixture and stir just until combined.
  • Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Enjoy! :).

Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2

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