A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!

Apple Cinnamon Zucchini Muffins

cooking spray

white sugar

eggs

vanilla extract

all-purpose flour

cinnamon,

baking soda

baking powder

zucchini

apple

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.


I cut this recipe in half using two eggs one apple and one zucchini. The result was a dozen very moist tasty muffins. Next time I think the addition of some walnuts and some extra spice would be nice. Thanks for the easy tasty recipe justsmurfy!

Loved it! Its an awesome twist on zucchinni bread!  The apples and cinnamon really did the trick. This is a tasty and healthy subsitution for cupcake at family gatherings, office treats, and after dinner desserts! Thanks so much for the recipe!! Two thumbs up! P.s. For those who enjoy sugary snacks, this is probably not for you. Its mildly sweet and like i stated, much healthier for you :)

Omg! Amazing! I have a ton of zucchini from my garden and decided to go with this recipe because it also has apples. I tripled the recipe so I can individually freeze them for the kids to have a quick and healthy breakfast. They turned out moist and fluffy. Not as dense as the other pics I saw (perhaps because I almost doubled the zucchini and apples)? Absolutely perfect. I added raisins of course.;) Thank you!

I made two batches - 1st exactly to recipe and 2nd  used as basis for a whole new recipe which turned out spectacular. As written this recipe is 'meh' at best lacking interest and very bland. Also too sweet for a zuch muffin.  Second batch became whole wheat with sugar reduced to 3/4 c demerara sugar, added cloves, ginger and nutmeg, an extra scant cup zucchini, and an extra egg. This is now my go to recipe for zucchini bread and will make a batch of chocolate ones with the leftover zucchini.

This is an awesome recipe!! Even my super picky 3 year old son ate these! I followed the recipe exactly and it turned out very yummy and really moist.

I will keep this recipe as they were so good! Very moist and not too sweet. I have 10 lbs of raisins to use up so I put raisins in them and that's the only change I made. We loved these!

My 3-year-old and I liked these. I cut the recipe in half (3/4 a large zucchini 1 small apple 2 eggs 1/2 C sugar etc) which only made 9 muffins (filled the papers most of the way.) They were not quite finished baking at 25 minutes. We both said they taste good and they're soft and moist. They need to cool fully before eating so they won't stick to the muffin papers. I agree that adding chopped walnuts would make them better.

Made according to directions. Very good texture and taste. However next time I will add 1/2 tsp of salt. It just seemed to be missing something.

Delicious! A little like a fairly dense apple cake. Mine got sticky on top but probably because I had to transport them with a lid before they cooled completely. I can't wait 'til the second batch gets out of the oven!

apple cinnamon zucchini muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 24

Cost: $1.49 /serving

Author : justsmurfy

Ingredients

Instructions

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