Apple and Zucchini Harvest Muffins
This muffin recipe feels like the essence of fall. A little cinnamon, fresh apples from the apple orchard, and the thick, sweet flavor of molasses.
Makes
Serving size
Ingredients
1 cup whole wheat pastry flour (or all-purpose whole wheat flour if unavailable)
½ cup all-purpose flour
¼ cup ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
⅓ cup canola oil
¼ cup sugar
1 tablespoon apple cider vinegar
1 egg
½ cup unsweetened applesauce
1 tablespoon molasses
1 medium zucchini, grated (about 1 cup)
½ cup shredded apple
Special Equipment
Muffin baking tin
Instructions
- Preheat oven to 425°F.
- Coat muffin tin with nonstick cooking spray. Combine both flours, flax seeds, baking powder, baking soda, cinnamon and salt in a large bowl.
- In a separate bowl, whisk oil, sugar, apple cider vinegar, egg, applesauce, and molasses together until well combined. Stir in the zucchini and apples.
- Make a well in the dry ingredients and add the wet ingredients. Stir a few times to combine. Add batter to prepared muffin cups.
- Bake for 5 minutes at 425°F and then reduce oven temperature to 350°F. Cook an additional 8-10 minutes (for a total of 13-15 minutes) until the muffins are browned on top and a toothpick comes out clean when inserted into a center muffin. Do not overcook.
- Let cool in a pan for 5 minutes and then transfer to a wire rack to cool completely. Or eat while still warm.
Cooking Tip
This recipe uses whole wheat pastry flour, which gives the muffins extra fiber and a little bit of a flaky texture. It would be fantastic with walnuts or a topping of fresh oats. The recipe can also be made vegan by leaving out the egg and adding 1 tablespoon of water instead.
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