This apple zucchini muffin recipe can be used in so many different ways. You can mix and match with different fruit and spices; or add ½ cup of your favorite chopped nuts. Try substituting pear for the apple and using ginger instead of cinnamon for a ginger pear muffin that makes a delicious after dinner snack. At 178 calories and with 3 grams of fiber and only 7 grams of sugar, they’re a much healthier choice than any muffin you’ll buy at a bakery. They taste better too.
Perfect for a kidney healthy, kidney-friendly, snack.
Dr. Blake’s Top Tip: These muffins freeze well. Make them in advance and you have a weeks worth of breakfasts.
1 cup whole wheat pastry flour or all-purpose whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 small zucchini, grated, about 1 cup
1/3 cup canola oil
1/4 cup sugar
1 tablespoon apple cider vinegar
1 large egg
1/2 cup unsweetened apple sauce
1 tablespoon molasses
1 medium apple, shredded
1 Preheat oven to 425ºF. Line a muffin tin with cupcake liners. Whisk together whole wheat and all-purpose flours, flax seeds, baking powder, baking soda, cinnamon and salt in a large bowl.
2 Using the medium holes on a box grater, grate the zucchini, set aside. Using a separate bowl, whisk oil, sugar, apple cider vinegar, egg, applesauce, and molasses until well combined. Stir in the zucchini and apple.
3 Make a well in the dry ingredients and add the wet ingredients. Stir a few times to combine.
Using a 3 ounce scoop, fill the prepared muffin cups with the batter.
4 Bake 5 minutes at 425ºF, reduce the temperature to 350ºF. Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 8 minutes. Do not overcook.
5 Cool muffins in the pan for 5 minutes, transfer to a wire rack and cool completely. Store in an airtight container.
Find it online: https://www.thecookingdoc.co/recipes/apple-zucchini-muffins/