Go Back
Print Recipe

Apple Cinnamon Zucchini Muffins

Servings: 12 muffins

Ingredients

  • 3 apples peeled and chopped (use 2 if they are large)
  • 1/2 cup water
  • 1 zucchini grated
  • 1/4 cup unsalted butter melted
  • 1/4 cup nonfat greek yogurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup sugar
  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/8 teaspoon cinnamon for the topping
  • 1/2 teaspoon sugar for the topping

Instructions

  • Preheat the oven to 325°. Lightly coat a muffin tin with non-stick spray. Set aside.
  • To a small pan, add the chopped apples and water and bring to a boil. Reduce heat and simmer for 10 minutes or until soft, but not mushy.
  • Drain remaining water from apples and remove about half the apple chunks. Mash the remaining apples with a potato masher. Set aside and let cool while you make the muffin batter.
  • Add 1/2 teaspoon sugar and 1/8 teaspoon of cinnamon sugar to remaining apples. Stir until apples are full coated in the cinnamon mixture. Set aside.
  • In a large bowl, mix together grated zucchini, butter, greek yogurt, egg, vanilla, salt, cinnamon, nutmeg, baking soda and sugar. Add cooled mashed apples and stir until fully combined.
  • Add white and wheat flour and gently fold into zucchini mixture. Be careful not to over-mix.
  • Fill muffin tins about 3/4’s full of batter. Add a few apple chunks to the top of each muffin, lightly pressing the apples into the batter.
  • Bake for about 30 minutes or until slightly golden and a toothpick inserted in the center comes out clean.
  • Remove from oven and cool for 10 minutes. Then remove muffins from pan and place on a cooling rack until room temperature. Store in an airtight container.