Happy Apple Zucchini Muffins Recipes

APPLE CINNAMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
• Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

APPLE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
• In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
• Add shredded zucchini and apple. Stir to coat with the dry ingredients.
• In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
• Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
• Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
• Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
• Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.

HAPPY APPLE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full.
• Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

THE BEST ZUCCHINI APPLE MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. These are "regular" size muffins (not large or mini) and cooking time is based on this size muffin. Line muffin pans with paper liners. Or you cans spray pans with baking spray. Not sure it's necessary but I sprayed the paper liners. NOTE: this batch made 16 muffins
• 2. Grate zucchini and apples; set aside. Melt butter; set aside.
• 3. In a large bowl, combine sugar, eggs and vanilla; stir in zucchini, apples and melted butter.
• 4. In another bowl, mix the dry ingredients together.
• 5. Stir dry ingredients into the wet ingredients. Add raisins and walnuts.
• 6. Spoon batter into muffin tins, filling to the rim.
• 7. Bake 20 to 25 minutes or until done. Test at 20 minutes with wooden toothpick or cake tester.
• 8. Remove from oven and cool. However, they are pretty yummy still warm. Enjoy!

ZUCCHINI MUFFINS WITH APPLESAUCE

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon in a bowl.
• Combine wet ingredients: eggs (flax eggs if making vegan), oil, Farmer Street Pantry Applesauce with Maple Syrup, sugar, vanilla, and lemon in a large bowl.
• Add dry ingredients to egg mixture and stir gently to combine.
• Stir in zucchini, then the raisins and walnuts.
• Pour into lined muffin tins (about 2/3 full).
• Bake for 20 minutes or until a toothpick inserted in a muffin comes out clean.

APPLE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400. Line muffin pan with papers. Combine all dry ingredients; add wet ingredients and stir. Fold in apple and zucchini. Fill muffin papers 2/3 full. Bake at 400 for 14-18 minutes.