These healthy zucchini muffins are amazing! Made with oatmeal, zucchini, apple sauce and my favourite baking ingredient they are moist a great alternative to the popular chocolate zucchini muffins!
ZUCCHINI MUFFIN RECIPE
Open your freezer and pantry and you’ll be sure to find the common ingredients to make these delicious muffins. I often create baking recipes that call for my favourite ingredients.
We grow more zucchini in our summer garden than we often know what to do with. It’s grated and frozen for baking or canned for preserves for the winter like our popular zucchini salsa and relish.
Apples also grow abundantly in the summer and autumn months and are easy to pick and preserve for the winter and baking. Wether you have a tree in your yard or not, it’s easy to find one to pick. Learn how we preserve all our apples in 1 weekend in this post!
And lastly, when I find buttermilk on sale at the grocery store I stock up and freeze it! It’s another one of my favourite ingredients that’s not only healthy but makes a world of a difference in my baking recipes. Buttermilk is also shockingly really good for you and freezes easily. Learn how to do it here.
So in the middle of the winter, or any time of year really, it’s easy to throw these muffins together for a summer fresh inspired freshly baked snack.
HOW TO MAKE ZUCCHINI MUFFINS
Muffins are the baking treat that I grew up on. Loaded with hidden vegetables and fruit, sweetness from applesauce and the fibre from oats moms can feel good about the kids snacking on homemade muffins.
Zucchini is one of those great baking ingredients that is healthy and easily enhances the flavour of the snack than taking away from it. Who knew that brownies, cakes, muffins and even pies would taste better with a green vegetable thrown in?!
Muffins are a great recipe to make from scratch. They often call for eggs and oil but those ingredients can easily be substituted with apple sauce for a healthier alternative.
They key to making muffins that don’t turn into hockey pucks, is to sift the dry ingredients together and mix the wet ingredients separately.
It’s also very important to mix the two together in a way that moistens the batter without any dry ingredients left, but also making sure to not over mix.
The way I do this is by skipping the mix master for my muffins and using bowls, a whisk and a spatula.
Zucchini Muffins
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Sifter
- Whisk
- Spatula
- Muffin Tins
- Muffin Liners (Optional)
- measuring cups and spoons
Ingredients
- 1 1/4 Cups Flour White Flour
- 1 Cup Oats
- 3/4 Cup Brown Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 Egg
- 1 tbsp Oil coconut, canola or avocado
- 1 Cup Unsweetened Apple Sauce
- 2 Cups Zucchini shredded
- 1 Cup Apple chopped
- 1 Cup Buttermilk
- 1 tsp Vanilla
- 1 tsp Pumpkin Pie Spice
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray and set aside
- Sift dry ingredients together in a large mixing bowl with a sifter. If you don't have a sifter, a whisk also works to leaven the flour. ( Help it rise)
- Whisk together the wet ingredients together includinge eggs, oil, apple sauce, buttermilk, and vanilla.
- Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined making sure to not overmix
- Gently stir in the grated zucchini, and chopped apples.
- Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full.
- Bake for 20 minutes on center rack or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
Notes
Leave a Reply