Zucchini Apple Cinnamon Muffins
Big fluffy muffins loaded with fiber and low in sugar a prefect breakfast or snack on the go
Equipment
Ingredients
- 2 cups flour
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- ⅓ cup maple syrup you can double if you want these sweeter but I prefer lower sugar:)
- ¾ cup applesauce grassfed, melted
- ⅓ cup coconut oil melted
- 2 large eggs
- 2 cups zucchini shredded
Instructions
Meal Prep Instructions: Heat oven to 425 – because you have such dense ingredients from fruits in veggies you want to start at a high temp you really get them rising for a fluffy finish
- Shred zucchini, wrap in paper towel to absorb moisture for 5 minutes
- mix dry ingredients (2 cups flour, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder) in a small bowl until well combined
- Mix wet ingredients (3/4 cup applesauce, 1/3 cup maple syrup, 3/4 cup applesauce, 1/3 cup coconut oil, 2 large eggs, 2 cups zucchini) in a medium bowl until well combined
- Add dry ingredients to wet ingredients and stir until just combined, not over mixing! 2 cups zucchini
- Pour into silicon muffin tin & bake at 425 for 5 minutes then lower to 350 for another 15 minutes or until center comes out clean with a knife
- Cool completely before storing in a bag for up to 5 days or freezing for several months!
Notes
Nutrition
Calories: 174kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 239mgPotassium: 121mgFiber: 1gSugar: 7gVitamin A: 92IUVitamin C: 4mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
