These cinnamon apple zucchini muffins are the perfect end of summer, beginning of fall treat. It’s packed with chopped apples, zucchini, and warm spices. They are moist, fluffy, and so delicious.

There is an abundance of zucchini right now and apples are starting to come into season. These muffins are nourishing and filled with fruit and veggies. They would be great for breakfast, as a snack, or even dessert. They are kid approved and aren’t overly sweet. The streusel is totally optional if you want to keep it even healthier.

If you make these cinnamon apple zucchini muffins, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

1 1/4 cup packed finely shredded zucchini that has been squeezed of excess moisture
1/3 cup pure maple syrup
1/3 cup coconut sugar (or brown sugar)
1 flax egg (1 Tbsps ground flaxseed + 3 Tbsp water)
1/3 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup avocado oil (or melted coconut oil)
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 1/2 cup chopped apples

streusel

3/4 cup all-purpose flour
1/3 cup pure organic cane sugar
1 tsp cinnamon
dash of cardamom
1/8 tsp sea salt
3 Tbsp melted coconut oil (or vegan butter)

Instructions

Preheat oven to 350 degrees F. Line a muffin pan with muffin liners.
In a small bowl, make flax egg by combining the ground flaxseed and water. Set aside to gel up for 5-10 minutes to thicken.
In a medium bowl make the streusel. Add the flour, sugar, cinnamon, cardamom, and salt. Stir until combined. Add the melted coconut oil and stir until combined and a sandy/clumpy texture. Add more flour if needed. Place in the fridge while you make the muffins.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, whisk zucchini, pure maple syrup, coconut sugar, flax egg, almond milk, oil, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Be careful NOT to overmix. Fold in chopped apples.
Scoop batter into the muffin tin, filling it to the top. Sprinkle streusel all over the tops. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean. Mine took a little longer because I made them big, but yours could take less time.
Let muffins cool in the pan for 5-10 minutes. Then place on a wire rack to cool completely. Enjoy!

Servings: 12 muffins

Cinnamon Apple Zucchini Muffins (vegan, healthy)