Zucchini Apple Cinnamon Muffins Recipe-
It is official, Zucchini season is in full swing and our garden is producing zucchini at a ridiculous rate, giggle. I have been making a whole lot of zucchini recipes lately and I’ll be freezing some for the winter months as well. This Zucchini Apple Cinnamon Muffins Recipe is also a migraine safe recipe and it is perfect for people looking for low sugar and dairy free recipes too. For those not needing migraine safe recipes please see *Katies Tid Bits below.
What You’ll Need
1 Cup zucchini (cleaned peeled and grated)
1 Cup Apple (cleaned peeled and grated) I used pink lady apples, but granny smith and fuji apples work well too
3 Cups all-purpose flour (sifted)
1 1/2 Tbsp. Ground cinnamon
1 tsp. Nutmeg
1 tsp. Ginger
1 tsp. Baking soda
1 tsp. Baking powder
1/2 tsp. Salt
1 1/2 Cup sugar or Splenda ( I use Splenda)
2 Eggs
1/2 Cup Lactose free milk (or milk ) I use Lactaid
1/2 Cup dairy free margarine ( or butter)
1/2 Cup applesauce ( unsweetened)
1/4 Cup cooking oil
1 Tbsp. Maple syrup
Nonstick cooking spray
Large mixing bowl
Medium mixing bowl
Electric mixer
Muffin pan
Cupcake liners (optional)
Sifter
Grater/Shredder
Ice Cream scoop ( or large spoon)
Toothpick ( wooden)
Before You Start– Preheat oven to 350˚ and place cupcake liners into muffin pan, spray lightly with nonstick cooking spray
Let’s Make It! In a medium mixing bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. In large mixing bowl, using an electric mixer, beat Splenda (sugar) eggs, milk and margarine (butter) together on medium speed. Add applesauce, cooking oil, maple syrup and continue beating for one minute. Add grated zucchini and apples a little bit at a time and beat on medium speed for one minute. Slowly add dry mixture and continue beating until smooth (about 3 minutes). Using an ice cream scoop or large spoon, fill muffin cups half full with batter. Place in oven on top rack for 20-30 minutes (until golden brown and a toothpick inserted in the center comes out clean)
Makes 18-24 muffins depending on muffin cup size
Serving Suggestions Top with cinnamon sugar (2 parts sugar to one part cinnamon), serve with butter/margarine
**Katie’s Tid Bits– if you are not on a migraine safe diet add 1/4 Cup raisins and/or 1/4 Cup walnuts (chopped)
Are you growing zucchini in your garden? If not, I hope you are able to get some from you local Farmers Market. I hope you enjoy my Zucchini Apple Cinnamon Muffins ♥
These look marvellous, so yummy 🙂 xx
These look so yummy and always looking for ways to incorporate zucchini into baking this time of the year and need to try these. Thanks Katie 🙂 xoxo!!
hummmm i love cinnamon and apples, and this recipe is look like delicious!
My poor zucchini plants haven’t even flowered yet. I am pinning this for when they do!
Oh, this is perfect! I have tons of zucchini that are in my fridge from the garden.
oh my Katherine, these sound yummy!
I grow a variety of zucchini, love ’em!!
Thanks for the recipe, I’m pinning it.
have a lovely day 🙂
I’m not growing any but have been able to get it from the Farmers Market. Saving this recipe for a brunch I want to host.
These look delicious! Adding to our food fun Pinterest board – we’re gearing up for a zucchini recipes post!
So yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Never thought about putting zucchini in, great idea! Thank you for sharing this post at City of Creative Dream’s City of Links on Friday! I appreciate you taking the time to party with me. Hope to see you again this week 🙂