What can I tell you about these Apple Zucchini Muffins? I am super happy with this recipe. Light – tick. Bit of sneaky veg – tick. No added sugar – tick. And they taste – AMAZE.
Like a lot of my recent recipes these Apple Zucchini Muffins are sweetened only with fruit and have no added sugar. These muffins are not overly sweet and they are so soft so they would be perfect for baby led weaning or a toddler snack. They are also just perfect for lunchboxes.
I also love these Apple Zucchini Muffins for my breakfast as a nourishing start to the day. They are perfect for me to just grab and go as I am often running for my train and don’t have time to eat breakfast at home.
Do you love zucchini in baking? Why not try these Double Chocolate Chip Muffins with Zucchini or for more baking with no added sugar try my delicious Apple Oat Cookies or my Healthy Banana Bread.
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Apple Zucchini Muffins with No Added Sugar
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: western
Description
These Apple Zucchini Muffins with No Added Sugar are a must make for school lunches or a nourishing breakfast. They are light and delicious with a subtle sweet flavour.
Ingredients
- 100g (1 medium) mashed banana
- 2 eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 200g (around 1 1/2 medium sized apples) grated apple (see note)
- 100g (1 small) grated zucchini (see note)
- 1 1/2 cup wholemeal self raising flour
Instructions
- Preheat your oven to 170c and prepare a muffin tin
- In a bowl whisk together the banana, eggs, oil, yogurt, vanilla extract and cinnamon
- Stir in the apple and zucchini then carefully fold in the flour, taking care not to over-mix
- Cook at 175c for around 15 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack
Notes
These Apple Zucchini Muffins freeze well. After baking, cool completely then transfer into a ziplock bag and freeze for two – three months.
Squeeze excess liquid out of your apple and zucchini by grating them onto a clean dry tea towel and then roll up the tea towel tightly and squeeze over the sink until as much liquid is removed as possible.
I hope you enjoy these Apple Zucchini Muffins as much as we do. Remember to get social with me – I love hearing from you! Take a snap of your goodies and share with me over on Instagram or Facebook.
Happy baking,
I regularly make these with my three year old. We often use pear instead of apple and they’re always delicious. I always forget to squeeze the liquid out of the zucchini and fruit so they do take a while to bake and are moist, but still yummy. The baby enjoyed them as well.
So glad you liked these! Bernadette x
Love this recipe as it nutritious but not too sweet! Both my kids love them and they taste great toasted with a bit of butter as well.
So glad you loved them and yes butter makes all muffins better! Bernadette x
We loved these – my whole family and I love the no added sugar part. I swopped in gluten free all purpose flour and they came out great.
So happy to have found your site and looking forward to working my way through your recipes. We have the zucchini slice in the oven tonight:)
Yay! Thanks so much for letting me know Stacey! Bernadette x
Hi, just wondering if we could also put grated carrot in this as well as the zucchini and apple (ideally reduce the amount of apple and Maybe sweeten with some maple syrup?
I have not tested these variations – so I could not say whether you will have success. You could try though. Bernadette
Hi Bernadette, will the recipe still work if I don’t squeeze out the excess liquid for Apple and zucchini? Just thought to include it for extra nutrients and one less step to do. 😅
I have made these without removing the juice with some success. The take a little longer to cook though and they are a very moist bake. I actually updated the instructions recently to include squeezing out the liquid as some people found they really just did not bake as well for them. Bernadette x
i dont have self raising wholemeal flour, any alternative ? thank you
I used gluten-free all-purpose and they came out great.
Do you think I could replace the Greek yogurt with a dairy free option like almond yogurt or coconut yogurt?
I have not tried but I would say you could. Let me know how you get on! Bernadette x
Just made these and my super fussy 3 year old LOVED them and asked for a second one.
They came out so soft.
Will be making them again on the healthy snack rotation.
Thank you
So glad to hear they are loved! Thanks so much for baking, Bernadette x
These did not turn out. They cooked on the outside and stayed mushy on the inside. Very disappointed.
Hi Andrea, sorry they did not turn out and for your disappointment. All baking times and temps are approximate given the variation in cook time and these have worked well for me. I suggest making sure you have removed the moisture from the apple and zucchini and make sure to test the muffins with a skewer before removing from the oven to see if the are baked through.
Hi Bernadette,
Please may I ask the 200g of grated apple is before squeezing out liquid or after, same as zucchini. Thanks.
It’s before lovely x
Hi!
Do you think it would work just as well in a mini muffin tin?
Yes I would say it would! Happy baking, Bernadette x
Hi, could you please tell me to how many grams corresponds, approximately, 1/2 cup ? Thank you very much!!
Hello, for the liquids it’s 125ml. For the flour it’s about 65g. Happy baking, Bernadette x
Apple is one of my favorite flavors! Thank you for this awesome looking and healthy recipe….
You are welcome – this is a delicious recipe. Bernadette x
Wat could i use instead of the banana please
You could sub with 1/2 cup of maple syrup. Thanks, Bernadette.
Roughly how much apple and zucchini are needed? Eg 200g equals 2 medium sized apples
It’s about 2 medium apples and 1 medium zucchini. Bernadette x