Zucchini in My Muffins? Gross. Or not!

Most people cringe when they find out vegetables are in baked goods. But they can be surprisingly tasty (or rather, hard to taste!). Kid approved – although yours may be different – but it’s a perfect addition to a lunch that makes them feel like they’re having a little treat!

gluten free zucchini apple muffins

Zucchini Apple Muffins

Slightly altered from Clean Eating Magazine, Christina Certo – Sept 2010gluten free zucchini apple muffins
Yields 10 muffins or 24 mini muffins or 1 loaf (I did muffins)

1 1/2 cups Bob’s Red Mill GF All Purpose Flour (gluten-free)
2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp cinnamon (I used 1 tbsp)
1/4 tsp sea salt
1 medium apple, finely grated
1 medium zucchini, finely grated
1 egg
1/2 cup 0% plain Greek yogurt
1/4 cup honey
*parchment paper for muffin cups

1. Preheat oven to 350F

2. Lightly spritz a muffin pan with olive oil or rub with coconut oil

2. Whisk together flour, baking powder, baking soda, cinnamon and salt

3. In a separate bowl, whisk together grated apple, zucchini, egg, yogurt and honey

4. Combine both bowls together – it will pretty watery and slightly frothy looking

5. Cut parchment paper squares (about 3 x 3 inches for large muffins and 2×2 inches for mini muffins) and place them in each muffin slot (twirl the parchment as you fit it into the cup and create creases to form the cup) Fill each muffin cup 3/4 full with the batter and bake for 30 – 40 minutes (18 minutes for mini muffins) until a wooden stick can be inserted and comes out clean.

gluten free zucchini apple muffins

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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