Time: 25 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 8 apple zucchini muffins
Are apple zucchini muffins healthy?
With freshly grated apple and zucchini, healthy fats in the coconut oil and using honey instead of refined white sugars, these apple and courgette muffins are healthy and tasty at the same time.
Can you freeze zucchini muffins?
Yes these apple zucchini muffins freeze well for up to 3 months. So you can make a batch and set store some in the freezer for last minute snacks or even grab and go breakfasts.
Ingredients
Apple zucchini muffins:
- 2 cups self raising flour
- 1 cup grated apple
- 1 cup grated zucchini
- 120 mls coconut oil
- ⅔ cup honey
- 1 tablespoon natural yoghurt
- 2 eggs, preferably at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping:
- 50 grams brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 180°C fan setting.
- Place 8 cupcake holders in a cupcake tin or grease a muffin holder.
- Peel and grate the zucchini and apple. Set them aside in a bowl while you prepare the other ingredients.
- In a mixing bowl combine the coconut oil, honey, vanilla extract, 2 eggs, yoghurt, cinnamon and salt.
- Return to your grated zucchini and apple. Take a paper towel or kitchen cloth and press down firmly on them to remove any excess water.
- Add the grated apple and zucchini into the bowl with your other ingredients.
- Add in the self raising flour and stir until just combined. Your batter is ready.
- Spoon the batter into your muffin cups until just below the tops.
- Mix 50 grams of brown sugar with 1/4 teaspoon cinnamon. Sprinkle the mixture over the muffin tops to add a bit of crunch.
- Bake your muffins on the middle shelf of the over for 12 to 15 minutes or until golden on top.
- Remove and place on a rack to cool.
You can store them in the fridge in an air tight container for 2 days or freeze leftover muffins for up to 3 months.
Apple zucchini muffins – our step by step guide:
Prepare to bake
Prepare your oven by turning it on to 180°C fan setting.
Get your cupcake cases ready or grease a 12 hole muffin tin well with oil spray or butter.
Grate the zucchini and apple
Peel the zucchini and apple. Grate them until you have 1 cup of each. Then place them in a bowl and set them aside.
This is so that some of the excess water can drain from the zucchini in particular while you are preparing the other ingredients.
If you want to go one step further you can sprinkle the zucchini with salt and leave it for 10 minutes, then rinse it off and drain the zucchini thoroughly by squeezing in a kitchen towel.
We simply set them to one side.
Mix the wet ingredients, cinnamon and salt
Take a large bowl and add in the wet ingredients:
coconut oil, vanilla extract, honey, 2 eggs, yoghurt, cinnamon and salt.
Beat lightly until well combined.
Dry the apple and zucchini
Your apple and zucchini should have been resting for a few minutes now.
Return to them and press down firmly on them with an absorbent paper kitchen towel. This is to remove as much excess water as you can.
Mix the apple and zucchini in
Add the apple and zucchini to your bowl with mixed ingredients and stir well.
Lastly add in the flour
Add the self raising flour to the bowl and stir it all together.
Prepare the muffins for baking
Spoon your batter into the muffin cups until just below the sides.
To make a crunchy topping, mix 50 grams of brown sugar with 1/4 teaspoon cinnamon.
Lightly sprinkle it over each muffin top before going in the oven.
Bake your muffins
Cook in the middle of your over for about 12-15 minutes.
The tops should be lightly browned.
Remove and set out on a rack to cool down.
Apple zucchini muffins
Ingredients
Apple zucchini muffins
- 2 cups self raising flour
- 1 cup apple grated
- 1 cup zucchini grated
- 120 mls coconut oil
- ⅔ cup honey
- 1 tbsp natural yoghurt
- 2 eggs ideally at room temperature
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Topping
- 50 grams brown sugar
- ¼ tsp ground cinnamon
Instructions
-
Preheat your oven to 180°C fan setting.
-
Place 12 cupcake holders in a cupcake tin or grease a muffin holder.
-
Peel and grate the zucchini and apple. Set them aside in a bowl while you prepare the other ingredients.
-
In a mixing bowl combine the coconut oil, honey, vanilla extract, 2 eggs, yoghurt, cinnamon and salt.
-
Return to your grated zucchini and apple. Take a paper towel or kitchen cloth and press down firmly on them to remove any excess water.
-
Add the grated apple and zucchini into the bowl with your other ingredients.
-
Add in the self raising flour and stir until just combined. Your batter is ready.
-
Pour the batter into your 12 muffin cups until just below the tops.
-
Mix 50 grams of brown sugar with 1/4 teaspoon cinnamon. Sprinkle the mixture over the muffin tops to add a bit of crunch.
-
Bake your muffins on the middle shelf of the over for 12 to 15 minutes or until golden on top.
-
Remove and place on a rack to cool.
