Spiced Apple Zucchini Muffins
Fresh apples, shredded zucchini, and warm spices bake into soft muffins that make the whole kitchen smell amazing. Enjoy one with your morning coffee or stash a batch in the freezer for quick breakfasts and snacks.
Servings: 20 muffins
Ingredients
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1/4 cup ground flax seed
- 1 tsp baking soda
- 1/4 cup coconut sugar*
- 2 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup greek yogurt
- 1/2 cup coconut oil melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup almond milk or any milk of your choice
- 1 apple peeled, cored, and diced into small pieces (about 1 cup)
- 1 small zucchini peeled and grated
Instructions
- Preheat your oven to 375.
- Line a 12 muffin cup pan with muffin liners, and lightly spray the muffin cups with a non-stick spray.
- In a large bowl, mix together: flour, oats, flax seed, baking soda, sugar, cinnamon, allspice, walnuts, and salt. Set aside.
- In a medium sized bowl, whisk together wet ingredients: yogurt, coconut oil, egg, vanilla, syrup, and almond milk.
- Add wet ingredients to dry, and continue to mix together. Slowly fold in apples and zucchini. Batter will be thick.
- Fill muffin cups about 2/3 full with batter, I use an ice cream scoop for this.
- Bake at 375 for about 15 minutes, or until a toothpick inserted into muffins comes out clean.
- Cool for 5 minutes, remove muffins from pan. Re-fill muffin cups with remaining batter.
Notes
I use coconut sugar, as it is a more natural source of sugar. Feel free to substitute with regular sugar or brown sugar if you don't have coconut sugar.
Nutrition
Calories: 165kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 198mg | Potassium: 141mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 2.1mg | Calcium: 37mg | Iron: 0.9mg