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Apple zucchini muffins - enjoy these apple and courgette muffins as a healthy snack or after school treat. All the goodness with hidden veggies.
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4.84 from 12 votes

Apple zucchini muffins

These apple zucchini muffins are a great way to give kids some healthy goodness, all packaged up in a tasty little muffin.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 muffins
Author Mas & Pas

Ingredients

Apple zucchini muffins

  • 2 cups self raising flour
  • 1 cup apple grated
  • 1 cup zucchini grated
  • 120 mls coconut oil
  • 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.

Notes

You can store them in the fridge in an air tight container for 2 days or freeze leftover muffins for up to 3 months.