Zucchini-Apple Muffins

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• Cooking and Prep: 40 m
• Serves: 18
• Contains:

These amazingly moist muffins are not only delicious but surprisingly healthy, too.

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Ingredients (17)

Main ingredients

• 3 eggs

• 1 cup packed brown sugar

• 1/3 cup sugar

• 1/2 cup canola oil

• 1/2 cup applesauce

  X

  

  Gefen Regular Applesauce

• 1 teaspoon Gefen Almond Extract

  X

  

  Gefen Almond Extract

• 1 teaspoon Gefen Vanilla Extract

  X

  

  Gefen Pure Vanilla Extract

• 2 and 1/2 cups flour

• 2 teaspoons cinnamon

• 2 teaspoons Haddar Baking Powder

  X

  

  Haddar Baking Powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 small zucchini, peeled and shredded

• 1 Granny Smith apple, peeled and shredded (you should have a total of 2 cups shredded apple and zucchini together)

   

Streusel Topping (optional)

• 1/2 cup (1 stick) margarine (use soy-free, if needed)

• 1/4 cup sugar

• 3/4 cup flour

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Start Cooking

Make the Muffins

Yields 18 muffins.

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a large mixing bowl, whisk eggs, sugars, oil, applesauce, and extracts. Add in all the dry ingredients. Mix well.

2. Fold in shredded apple and zucchini. Line a 12-cup and a 6-cup muffin tin with cupcake holders. Divide batter evenly among the cups.

3. If desired, mix streusel crumbs in a small bowl and sprinkle generously over muffins.

   Bake for 30–35 minutes, until lightly brown.

Tip:

Freeze any extra crumbs for future use.