It’s zucchini season, and I’m sure many of you have a zillion zucchini from your garden that you are running out of ideas to do with. Look no further. These apple zucchini muffins are moist and delicious and have me ready for fall! I know as much as we hate to admit it fall is right around the corner. I put up all my fall decorations over labor day weekend, even though my husband may think I’m slightly ridiculous. Why are there pumpkins and scarecrows out when it’s still hot outside he asks, because it makes me happy that’s why! He may make fun of me every year but he still helps me carry up all the boxes from the basement and bring them back down. I love that man!
Seriously where did summer go this year?! It has flown by. It is so true when people tell you that the older you get time seems to go by quicker. I never believed it until my son was born, I can’t believe he’s two already! I’m 27 have a two year old with baby number two on the way, and I’ve been with my husband for almost seven years, gosh how time flies! I’m going to be sending kids off to college before I know it!
Back to the muffins! This is another recipe of mine that I like to classify as a nap time recipe because it doesn’t require a mixer. I so do love those ones! All you need are two bowls, a whisk and a spatula, well and of course measuring cups and spoons.
I actually didn’t make these muffins during nap time this go round because my little guy loves to help mommy bake. He loves to pour the ingredients into the bowl and mix them all up. If we are using the mixer, he loves to turn it on or help me hold it if we are using my handheld mixer. He’s my little helper. It may take a little longer and the mess may be a little bigger but I love to have him help me!
I love to make these muffins because they are slightly on the healthier side. If you’ve read any of my other posts you’ll have seen that I like to bake with whole-wheat flour instead of just always using all-purpose flour. It adds a little nutrition to your baked goods. These muffins also have no butter and just a tiny bit of vegetable oil. Apple sauce and milk keep the muffins moist, not to mention loads of zucchini and apple that are in the muffins too.
These apple zucchini muffins come together so quickly and bake perfect every time. They are the perfect treat for the entire family. Bake a batch for breakfast, or have them for dessert or bake them like we do in my house – just because. These muffins went over so well. My little guy devoured them, my husband loved them and the batch I sent to work with my husband didn’t have any of the rough and tough construction guys complaining!
I like to always have some sort of snack like these apple zucchini muffins in my house because my little guy and husband are ALWAYS hungry! These are great because your kids are getting some veggies and they have no idea, you can’t even taste the zucchini. These are full of apples too! So for those kiddos who are picky with their fruits and vegetables, this is the perfect treat.
- 1 cup all-purpose flour
- 3-1/2 cups whole-wheat flour
- 1-1/2 cup brown sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 3 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 2 cups buttermilk
- 1/2 cup unsweetened applesauce
- 2 tbsp. vegetable or canola oil
- 2 eggs
- 3 tsp. vanilla extract
- 2 cups grated apple
- 1 cup grated zucchini
- turbinado sugar for sprinkling (optional)
- Preheat oven to 375 degrees F.
- Line muffins pans with paper liners, this recipes makes 28 muffins.
- In a large bowl whisk together the all-purpose flour, whole-wheat flour, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
- Grate apple and zucchini, leaving the skin on and set aside.
- In a separate bowl whisk together the buttermilk, apple sauce, oil, egg and vanilla extract. Stir in the grated apple and zucchini.
- Add the wet ingredients to the dry and mix until everything is just combined, do not over mix.
- Spoon batter into prepared pan, filling each muffin liner 3/4 of the way full.
- Sprinkle the tops with turbinado sugar for a little extra sweetness.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes before transferring muffins to a wire rack. Cool completely before serving.
- If you do not have buttermilk, add 1 tablespoon of white vinegar for every 1 cup of milk. 2 cups buttermilk = 2 cups milk + 2 tablespoons white vinegar.
- If your zucchini seems very wet, squeeze out a little of the moisture before adding it to the batter.