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.
- 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
- Preheat oven to 375*F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- 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.
- To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
- 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