Made with shredded zucchini, whole wheat flour and honey - these healthy Applesauce Zucchini Muffins make a great breakfast, snack, or dessert! This easy muffin recipe is a great way to use those farmstand fresh zucchinis all summer long.
Jump to:
Ingredients
- Flour: To make these muffins healthier, this recipes uses a mixture of all purpose and whole wheat flour.
- Baking Powder and Baking Soda: Using both of these leaveners together help the muffins rise properly.
- Cinnamon: Add cinnamon for that warm flavor.
- Salt: Enhances the flavor of the muffins.
- Eggs: Just 2 large eggs create that amazing structure of these muffins and give it the texture you need.
- Vegetable Oil: Keeps the zucchini muffins moist and helps them become tender and fluffy.
- Applesauce: This makes these muffins healthier by replacing some of the fat.
- Buttermilk: I've tried this recipe with regular milk, but Buttermilk makes them a bit more fluffy and gives it a slightly tangy flavor. If you don't have buttermilk, you can absolutely use regular milk. To make them dairy-free, you can use your favorite non-dairy milk, like almond milk.
- Sweetener: Use both honey and brown sugar. You can also replace the honey for maple syrup.
- Vanilla Extract: For added flavor.
- Zucchini: Shredded Zucchini is the main ingredient here! One medium zucchini produces about one and a half cups shredded zucchini.
How to Make Zucchini Muffins with Applesauce
This healthy zucchini muffin recipe is easy to make!
- Preheat oven to 375°F. Prepare a muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients. (flours, baking powder, baking soda, cinnamon and salt) Set aside.
- In large bowl, mix together the rest of the ingredients except the zucchini until just combined. (eggs, vegetable oil, applesauce, buttermilk, honey, brown sugar, and vanilla extract)
- Stir the flour mixture into the wet ingredients mixture. Do not overmix.
- Gently fold in the shredded zucchini.
- Divide the mixture among the 12 muffin cups. They should each be ¾ full.
- Bake for 16-20 minutes, or until golden and a toothpick comes out clean.
- Cool for 5 minute before moving to a wire rack to cool completely.
*Store at room temperature for up to 2 days in an air tight container or individually wrap and freeze.
Optional Muffin Add-Ins
These muffins are full of flavor, but if you're looking for an additional mix, here are some options. When you stir in the zucchini, you can also fold in ⅓ cup of one of these:
- Chocolate Chips
- Raisins
- Chopped Nuts (Walnuts, Pecans, Almonds)
- Dried Cranberries
- Pumpkin Seeds
- Blueberries (fresh or frozen)
More Healthier Muffin Recipes
To get even more recipes straight to your inbox, sign-up for the Fresh Apron Weekly Newsletter.
If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.
Print📖 Recipe
Applesauce Zucchini Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 Muffins 1x
- Category: Breakfast & Brunch
- Method: Bake
- Cuisine: American
Description
Made with shredded zucchini, whole wheat flour and honey - these healthy Zucchini Muffins make a great breakfast, snack, or dessert! This easy muffin recipe is a great way to use those farmstand fresh zucchinis all summer long.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
Instructions
- Preheat oven to 375°F. Prepare a muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients (flours, baking powder, baking soda, salt, and cinnamon). Set aside.
- In a large bowl, mix together the rest of the ingredients, except the zucchini. (eggs, applesauce, vegetable oil, honey, brown sugar, buttermilk and vanilla extract).
- Stir the flour mixture into the wet ingredients mixture until just combined. Do not overmix.
- Gently fold in the shredded zucchini.
- Divid the mixture among the 12 muffin cups. They should each be about ¾ full.
- Bake for 16-20 minutes, until golden and an inserted toothpick comes out clean.
- Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
Notes
If you don't have buttermilk, you can use regular milk. The buttermilk makes it just slightly more fluffy with a bit more flavor, but any milk will work in this recipe. To make them dairy-free, you can use your favorite non-dairy milk, like almond milk.
If you don't have honey, you can substitute with maple syrup.
Store at room temperature in an airtight container, or individually wrap and freeze.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 11.2 g
- Sodium: 169.2 mg
- Fat: 5.9 g
- Saturated Fat: 4.1 g
- Carbohydrates: 27.1 g
- Fiber: 1.6 g
- Protein: 3.7 g
- Cholesterol: 31.6 mg
Leave a Reply