Zucchini Apple Muffins

Jun 8th

This is one of my favorite recipes because you can make it into muffins (mini or big), bread, or in our newest craze: Healthy Cake Pops. Enjoy!

Zucchini Apple Muffins

(Nut Free – can be wheat free if you use gluten free pancake mix)

Ingredients:

  • 1 cup of pulp from juice apples (from Papi’s Grien Smoothie)
  • ½ cup apple juice (from Papi’s Grien Smoothie)
  • 2 zucchinis washed with ends cut off
  • 4 cups organic pancake mix
  • 3 eggs
  • 1 cup milk
  • ¼ cup brown rice syrup
  • 2 tablespoons vanilla
  • 2 tablespoons back-strap molasses
  • 1 tablespoon cinnamon
  • Coconut oil cooking spray

Tools Needed:

  • Food processor
  • Measuring cups & spoons
  • 2 medium mixing bowls
  • Muffin tins
  • Spatula
  • Whisk

Be safe! Keep little hands away from hot surfaces like the oven, and sharp objects like the food processor blade.

Step 1: Preheat oven to 350 degrees.
Step 2: Place apple pulp and cleaned zucchini into food processor and pulse until pieces are small.
Step 3: In one of the medium bowls, mix together the pancake mix, cinnamon, and the zucchini and apple mixture.
Step 4: In the other medium bowl, whisk eggs. Then add the milk, rice syrup, vanilla, apple juice, and molasses and mix well.
Step 5: Mix the two bowls together in one bowl until totally combined.
Step 6: Spray muffin tins with a light coat of cooking spray.
Step 7: Pour mixture into prepared muffin tins. Fill tins about ¾ up.
Step 8: Put muffin tins in the oven and bake for 20 – 22 minutes (if regular sized, or 15 minutes if mini muffin tins).
Step 9: Remove from oven and test muffins with toothpick. If it comes out clean its done!
Step 10: Let cool before eating. Freeze for freshness!

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