APPLE ZUCCHINI MUFFINS
Apple Zucchini Muffins - soft and fluffy muffins with zucchini and apple. Perfect for lunch boxes or as an after-school snack!
Provided by Anna
Categories Breakfast
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
- Add shredded zucchini and apple. Stir to coat with the dry ingredients.
- In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
- Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
- Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
- Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
- Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.
Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 244 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE CINNAMON ZUCCHINI MUFFINS
A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!
Provided by justsmurfy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
- Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
- Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 20.9 g, Cholesterol 23.3 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 64.7 mg, Sugar 11.3 g
THE BEST ZUCCHINI APPLE MUFFINS
Perfect way to use up fresh zucchini out of the garden! These tender moist muffins are perfect for breakfast or a treat. Enjoy!
Provided by Diane Atherton
Categories Muffins
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. These are "regular" size muffins (not large or mini) and cooking time is based on this size muffin. Line muffin pans with paper liners. Or you cans spray pans with baking spray. Not sure it's necessary but I sprayed the paper liners. NOTE: this batch made 16 muffins
- 2. Grate zucchini and apples; set aside. Melt butter; set aside.
- 3. In a large bowl, combine sugar, eggs and vanilla; stir in zucchini, apples and melted butter.
- 4. In another bowl, mix the dry ingredients together.
- 5. Stir dry ingredients into the wet ingredients. Add raisins and walnuts.
- 6. Spoon batter into muffin tins, filling to the rim.
- 7. Bake 20 to 25 minutes or until done. Test at 20 minutes with wooden toothpick or cake tester.
- 8. Remove from oven and cool. However, they are pretty yummy still warm. Enjoy!
HEALTHY ZUCCHINI OATMEAL MUFFINS
These muffins are moist, tender, and perfect for meal prepping or quick grab-and-go breakfasts and snacks! They're deliciously sweet with lots of cozy spice flavors, and hearty oats and bright green zucchini fill every bite. Even my picky eaters loved them! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze and reheat really well too!
Provided by Amy's Healthy Baking
Categories Breakfast
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, stir together the oats, Greek yogurt, and 5 tablespoons of milk. In a second bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, vanilla, and liquid stevia. Add in the oat mixture, stirring until no lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the zucchini.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 30-33 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
ZUCCHINI MUFFINS WITH APPLESAUCE
Chuck Hafner's Farmer's Market is a Syracuse favorite for produce, plants and garden supplies. Chuck's wife Linda wrote Simple, Fresh and Healthy: A Collection of Seasonal Recipes, the inspiration for these muffins. We use Farmer Street Pantry Applesauce with Maple Syrup in this recipe, which gives the muffins a delicious hint of NY maple goodness. Pick yours up today at farmerstreetpantry.com/applesauce/.
Provided by Farmer Street Pantry
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- Combine wet ingredients: eggs (flax eggs if making vegan), oil, Farmer Street Pantry Applesauce with Maple Syrup, sugar, vanilla, and lemon in a large bowl.
- Add dry ingredients to egg mixture and stir gently to combine.
- Stir in zucchini, then the raisins and walnuts.
- Pour into lined muffin tins (about 2/3 full).
- Bake for 20 minutes or until a toothpick inserted in a muffin comes out clean.
PUMPKIN ZUCCHINI MUFFINS
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!
Provided by Angela
Categories Bread Recipes Breakfast Muffin Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
- Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
- Whisk the dry ingredients together.
- Make a well in the center of the dry ingredients to add the wet ingredients.
- Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
- Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
- Add the freshly grated zucchini to the combined muffin batter.
- Stir in the grated zucchini until evenly distributed throughout the muffin batter.
- Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
- Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.
Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 114 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
BEST EVER ZUCCHINI MUFFINS
I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!
Provided by personiussarah
Categories Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 5 ingrediants ( flour - cinnemon ).
- In a seperate bowl, mix remaining ingrediants.
- Add the flour mixture and stir just until combined.
- Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2
APPLE ZUCCHINI BREAD
Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. -Patti Dillingham, Scranton, Arkansas
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 100mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE ZUCCHINI MUFFINS
A healthier version of zucchini muffins with some apple added since it's apple season! The recipe came from http://buzz.prevention.com/community/lisa-roo/apple-zucchini-muffins
Provided by LisaRoon
Categories Quick Breads
Time 29m
Yield 12 muffines
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Line muffin pan with papers. Combine all dry ingredients; add wet ingredients and stir. Fold in apple and zucchini. Fill muffin papers 2/3 full. Bake at 400 for 14-18 minutes.
Nutrition Facts : Calories 180.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 19.5, Sodium 227.1, Carbohydrate 26, Fiber 1.7, Sugar 9.1, Protein 3.8
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