Apple Zucchini Muffins

By Maria Lichty

Updated October 15, 2024

Quick Summary

Apple Zucchini Muffins-these healthy whole wheat zucchini muffins are easy to make, popular with kids and adults and use up that summer zucchini! They freeze well too!

Apple Zucchini Muffins topped with cinnamon sugar - 1

Whenever I have too much garden zucchini on my counter, I love making zucchini muffins . I also love these Apple Zucchini muffins because you get a fruit and a vegetable in ONE mufifn.

I wanted the muffins to be on the somewhat healthy side so we used whole wheat flour, applesauce, and zucchini. The applesauce and zucchini keep the muffins super moist without adding fat. There is a little bit of oil, but not much.

The muffins also have cinnamon, allspice, and chunks of apples. Before baking, we sprinkled the muffins with cinnamon and sugar, which gave the muffins a sweet and pretty crust!

These muffins make a great grab and go breakfast or snack.

Healthy zucchini muffins in green baking cups - 2

How to Make Healthy Zucchini Muffins

  • Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  • In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
  • To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
  • Fill the prepared muffin pan with muffin batter, filling each cup about ¾ the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Bunch of Apple Zucchini Muffins - 3

How to Store

  • Store the muffins covered on the counter for up to 3 days.

  • The zucchini muffins freeze beautifully! Let the muffins cool completely and store in a freezer bag or freezer container for up to 3 months. Thaw and enjoy!

  • Zucchini Banana Blueberry Muffins

  • Zucchini Bread

  • Lemon Zucchini Bread

  • Chocolate Zucchini Bread

  • Chocolate Chip Zucchini Bread

Healthy Zucchini Muffins with apple chunks baked in - 4

More Muffin Recipes

  • Banana Muffins
  • Best Blueberry Muffins
  • Chocolate Chip Muffins
  • Healthy Pumpkin Muffins
  • Strawberry Muffins
  • Zucchini Muffins
  • Pumpkin Zucchini Muffins
Apple Zucchini Muffins - 5

Muffins

Apple Zucchini Muffins

Ingredients1x2x3x

For the Muffins:

  • 2 1/4 cups white whole wheat flour
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup grated apple I use Granny Smith
  • 1/2 cup grated zucchini moisture slightly squeezed out
  • 1 cup chopped peeled apple I use Granny Smith

For the Topping:

  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  • In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
  • To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
  • Fill the prepared muffin pan with muffin batter, filling each cup about ¾ the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
  • Note-these muffins freeze well.

Have you tried this recipe?

Apple Zucchini Muffins - 6

Apple Zucchini Muffins

Recipe from Two Peas and Their Pod

Ingredients

For the Muffins:

  • 2 1/4 cups white whole wheat flour
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon oil melted coconut oil, canola oil, or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup grated apple I use Granny Smith
  • 1/2 cup grated zucchini moisture slightly squeezed out
  • 1 cup chopped peeled apple I use Granny Smith

For the Topping:

  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  • In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
  • To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
  • Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
  • Note-these muffins freeze well.