Apple Zucchini Muffins

These muffins are healthy, delicious, and kid approved. Need I say more?  I admit I was a bit skeptical given how little fat is in the muffins, but they turned out extremely moist and flavorful.

They freeze wonderfully.  After they cool, I simply put them in a freezer bag, and then each night I pull 2 out (one for each kiddo), and put them in a sandwich bag for their school lunch the next day.  Perfect!

Recipe adapted from Two Peas and their Pod.

Ingredients:

• 2 1/4 c. whole wheat flour
• 3/4 c. dark brown sugar
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 c. buttermilk
• 1/4 c. unsweetened applesauce
• 1 TBSP oil (melted coconut oil, canola oil, or vegetable oil)
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 c. grated apple (approximately 2 Granny Smiths)
• 1/2 c. grated zucchini, moisture slightly squeezed out
• 1 c. chopped peeled apple (approximately 1 Granny Smith)

For the Topping: use more if needed

• 4 TBSP crunchy sugar
• 1/2 tsp. cinnamon

Directions:

1.  Preheat oven to 375*F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

***Note-these muffins freeze well

Apple Zucchini Muffins: