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    home » Recipes » Lunchbox Recipes

    Apple Zucchini Muffins

    Published: Mar 31, 2021. Modified: Mar 31, 2021By:Kylie·This post may contain affiliate links·

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    Have your cake and eat it too with these delicious Apple Zucchini Muffins. Perfect for the lunchbox, a mid afternoon snack or even warmed up as a dessert and slathered with custard! Great for smuggling veggies in a yummy way. Get these muffins made in only 30 minutes.

    Apple Zucchini muffins on a plate and on a cooling rack
    Contents hide
    1 Why you're going to love these muffins
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert tips and FAQs
    5 More delicious apple recipes
    6 Apple Zucchini Muffins

    Why you're going to love these muffins

    Muffins are so great for baking in advance and always having them ready! Here is why you're going to love these muffins:

    • one bowl mixing
    • easy to mix, no mixer needed
    • use whatever apples you have
    • bake in only 20 minutes
    • perfect for freezing
    • tasty apple cinnamon flavour
    • hidden veggies

    What goes into the recipe

    Don't forget to scroll to the recipe card for the full amounts and instructions

    • self raising flour I call this lazy mum flour. It's basically plain flour with baking powder already in it. You can use plain flour and baking powder instead if you don't have any. The ratio is 1 cup flour to 2 tsps baking powder.
    • buttermilk- why? Because it makes muffins fluffier and taste better. Don't have any? You can make your own by adding 1 teaspoon white vinegar to a cup of milk and leaving it to sit for 5 minutes. Technically it isn't exactly buttermilk, but it will do the job.
    • mixed spice- you can buy that in the supermarket here- it contains a mix of cinnamon, nutmeg and cloves and works well to give a really nice spice flavour to the muffins.
    • coconut oil- all muffins need a fat source of they end up dry. I've used coconut oil but you could swap it for butter, or another oil of your choice.

    How to make this recipe

    • Grate the apple (1)
    • Mash the banana (2)
    • Grate the zucchini (3)
    • Peel and chop one apple (4)
    grating apple, mashing banana, grating zucchini, peeled and chopped apple
    • Combine the grated zucchini, mashed banana and grated apple together with the milk, eggs, buttermilk, coconut oil. (5)
    • Mix until well combined. (6)
    • Add in all the dry ingredients. Mix until just combined. (7 and 8)
    mixing wet ingredients, mixing in the dry ingredients
    • Mix through the peeled and chopped apple. (9)
    • Fill muffin tins with the mixture. (10)
    • Mix the cinnamon and sugar.(11)
    • Sprinkle on the tops of the muffins. Bake at 180 degrees celsius for 20 minutes. Cool in the pan for 10 minutes before moving to a cooling rack until cold. (12)
    stirring through the apple, adding the apple zucchini muffins to the pan, mixing the topping, the topping sprinkled on

    Expert tips and FAQs

    These muffins are super easy to make, but I've put together some tricks and tips for you.

    Why is some of the apple grated and some of it chopped?

    Simple! It's part of the texture of the muffins, if you only do grated they have less texture, and if you only do chopped, they are harder to mix and don't taste as awesome.

    Do I need to put the sugar on top?

    No, you can leave it out, but it adds to the sweetness and texture of the muffins and I think it makes them even more delicious.

    How should I store these muffins?

    Because of the apple and zucchini in the muffins, they won't last long on the bench. They are best stored in the fridge, for up to 3 days.

    Are these muffins freezer friendly?

    Yes! They are and they do really well when defrosted so they are great for keeping in the freezer for lunchboxes.

    apple zucchini muffin with apples and muffins in the background

    More delicious apple recipes

    • amazing food processor apple cake, cut into squares and some in a lunchbox
      Amazing Whole Apple Food Processor Cake
    • Apple, Carrot and Coconut Cake
    • Apple Pie Cookies
    • Apple Pie Oat Bliss Balls, perfect for the lunchbox!
    images of recipes overlaid with: want more family-friendly recipes?

    Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see why you've been making!

    apple zucchini muffins on a plate and cooling rack

    Apple Zucchini Muffins

    Quick and easy Apple Zucchini Muffins- get them made in 30 minutes, with one bowl mixing. Perfect for the lunchbox, and freezer friendly.
    5 from 3 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 15 muffins
    Calories: 172kcal
    Author: Kylie
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    Ingredients

    Muffins

    • 3 apples (grate 2, peel and chop 1)
    • 2 zucchinis
    • 1 banana
    • 1 cup buttermilk
    • 2 tablespoon coconut oil melted
    • 1 egg
    • 1.5 tsps vanilla paste (or extract)
    • 2 cups self raising flour
    • 1.5 teaspoon ground cinnamon
    • ½ teaspoon mixed spice
    • ¾ cup brown sugar

    Topping

    • 2 tablespoon caster sugar
    • ½ teaspoon cinnamon

    Instructions

    • Preheat the oven to 180° degrees celsius (375F)
    • Grate two of the apples.
    • Grate the zucchinis.
    • Mash the banana.
    • Peel and chop the final apple.
    • Combine the grated apple, grated zucchini, mashed banana, egg, buttermilk, oil and vanilla paste in a large bowl and mix until well combined.
    • Add in the dry ingredients and incoporate until no dry patches are visible.
    • Add the peeled, chopped apple and stir through.
    • Fill 15 muffins holes with the mixture.
    • Mix the cinnamon and sugar together for the topping. Sprinkle over the tops of the muffins and bake for 20 minutes at 180 degrees celsius testing with a skewer for doneness.
    • Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

    Notes

    Oven temps.  I use a fan forced oven in Australia.  I preheat my oven for 20 minutes minimum before baking. 
    Buttermilk: you can make your own by adding 1 teaspoon vinegar to a cup of milk and leaving sit for 5-10 minutes.
    Self raising flour: already contains a rising agent.  If you don't have this flour- the ratio for adding baking powder is 2 tsps baking powder to one cup of flour.
    Muffin tin: I used a nonstick one and didn't need to line it.  If you don't have a nonstick pan, use cake liners.
    Freezing: freezing these is simple.  Freeze on a tray until solid and then transfer to a container.
    Fridge: in the fridge in a sealed container for up to 3 days.

    Recipe video

    Nutritional Information

    Serving: 1muffin | Calories: 172kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 27mg | Potassium: 194mg | Fiber: 2g | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

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      Recipe Rating




    1. Mel says

      April 08, 2021 at 8:56 pm

      5 stars
      These were really moist and yummy. I had to put some in the freezer to stop the kids eating them. Another great recipe. Thank you!

      Reply

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