Apple zucchini muffins
These apple zucchini muffins are a great way to give kids some healthy goodness, all packaged up in a tasty little muffin.
Servings 8 muffins
Ingredients
Apple zucchini muffins
- 2 cups self raising flour
- 1 cup apple grated
- 1 cup zucchini grated
- 120 mls coconut oil
- ⅔ cup honey
- 1 tbsp natural yoghurt
- 2 eggs ideally at room temperature
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Topping
- 50 grams brown sugar
- ¼ tsp ground cinnamon
Instructions
- Preheat your oven to 180°C fan setting.
- Place 12 cupcake holders in a cupcake tin or grease a muffin holder.
- Peel and grate the zucchini and apple. Set them aside in a bowl while you prepare the other ingredients.
- In a mixing bowl combine the coconut oil, honey, vanilla extract, 2 eggs, yoghurt, cinnamon and salt.
- Return to your grated zucchini and apple. Take a paper towel or kitchen cloth and press down firmly on them to remove any excess water.
- Add the grated apple and zucchini into the bowl with your other ingredients.
- Add in the self raising flour and stir until just combined. Your batter is ready.
- Pour the batter into your 12 muffin cups until just below the tops.
- Mix 50 grams of brown sugar with 1/4 teaspoon cinnamon. Sprinkle the mixture over the muffin tops to add a bit of crunch.
- Bake your muffins on the middle shelf of the over for 12 to 15 minutes or until golden on top.
- Remove and place on a rack to cool.
Notes
You can store them in the fridge in an air tight container for 2 days or freeze leftover muffins for up to 3 months.