Healthy Zucchini Apple Oat Muffins

Oh muffins, how I adore you. I am always and forever will be tempted by the sight of a delicious muffin. The reason I used the word tempted is because I often don’t allow myself to indulge – on the whole, muffins are loaded with tons of fat and sugar. I know, I know – everything in moderation. While muffins tend to look so cute and innocent seated next to a donut let’s say, don’t be fooled. In order to keep them in my life however, I created a recipe for healthy zucchini apple oat muffins – made with coconut oil, organic cane sugar, whole wheat flour {all-purpose as well}, oats, and fresh zucchini and apple.

What to do with all those apples you’ve been picking, hmm..

Healthy Zucchini Apple Oat Muffins

Coconut Oil Tip: If you plan to use coconut oil, you might need to melt it beforehand. My trick is to place a sauté pan on a burner {I have a gas stove} and turn up the heat for about 15-30 seconds, and turn it off. Have the hardened coconut oil portioned out and place immediately on the hot pan and watch it melt. Once it’s melted, remove from heat. It shouldn’t be really hot, but let it cool and transfer to a measuring cup. Put aside and make sure it is COMPLETELY cooled before mixing with the eggs, but still in a liquid state of course! 🙂

Zucchini Apple Oat Muffins

Combine all the dry ingredients.

Zucchini Apple Oat Muffins

Lightly beat the eggs and combine with the coconut oil. Shred an entire zucchini {renders about 1 1/2-2 cups} and peel, core, and dice an apple – I used an organic Gala.

Zucchini Apple Oat Muffins

The batter will be pretty thick and seemingly dry. In the cooking process, the apple and zucchini will sweat out and release some necessary moisture.

Zucchini Apple Oat Muffins

The finished product after 20 minutes in a 400 degree oven.

Zucchini Apple Oat Muffins

For a healthy treat, these zucchini apple oat muffins are a good option. My entire family enjoys these as an out-the-door breakfast solution or as an afternoon snack – I personally like to savor one of these while I sip my luke warm coffee in the morning 🙂

If you are interested in making a mini version for the kids, 12 minutes in a 400 degree oven should do it. All the recipe specifics are below.

Are you a muffin lover? What are your favorite types? 

Anna

Healthy Zucchini Apple Oat Muffins
Print Recipe
Servings Prep Time
18 muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
18 muffins 20 minutes
Cook Time
20 minutes
Healthy Zucchini Apple Oat Muffins
Print Recipe
Servings Prep Time
18 muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
18 muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 400 degrees. Spray muffin pan thoroughly.
  2. Melt coconut oil over very low heat. Remove from heat immediately after melting. Once cooled, place in measuring container and set aside.
  3. Combine the first 7 ingredients, whisk gently.
  4. Lightly beat 4 eggs, combine with {completely} cooled coconut oil.
  5. Shred one zucchini and peel, core and dice one apple.
  6. Gently combine dry ingredients with egg and oil mixture. Add shredded zucchini and diced apple, fold together.
  7. Cook muffins for 20 minutes in a 400 degree oven. Recipe renders 16-18 muffins.
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