Zucchini Apple Muffins
It has been a little while since a new recipe has been released and if you are subscribed to the mailing list, you know why! To bring the rest of you up to speed, Kendall has decided to back away from blogging after a lot of consideration and she will be missed so much. This means that there will be some updates coming to the blog in the upcoming months, so be sure to stay tuned to see.
So given the changes over the last little while, plus my recent trip to Switzerland and Italy (I’m thinking of doing a blog post on that if you are interested), I haven’t spent too much time in the kitchen, let alone trying out new recipes…UNTIL NOW!
I have always wanted to come up with a recipe that incorporates my favourite vegetable and one of my go-to fruits. Since both are in season right now, this was the perfect time to whip up a new creation. Perfectly sweet, full of fall flavours and quite moist (sorry if you detest this word) these muffins are sure to be a hit! And to make them kid friendly, just omit the walnuts. Enjoy!
Zucchini Apple Muffins
Ingredients
- 2 cups shredded zucchini, not peeled, loosely packed
- 1 cup shredded apple, peeled
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup large flake oats
- 1 cup walnuts, chopped
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 F and either grease or line muffin tins with silicone or parchment liners.
- In a medium bowl, mix together the zucchini, apple, eggs, oil and vanilla extract.
- In a large bowl, mix the remaining ingredients together.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared muffin tins and bake for 18-20 minutes or until an inserted toothpick comes out clean.
- Let the muffins cool in the pan for 5-10 minutes before removing and enjoying!