Zucchini Apple Muffins with Pumpkin Seed Topping
Delightful muffins blending the moisture of zucchini, sweetness of apples, and crunch of pumpkin seeds—perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 2 cups grated zucchini Squeeze out excess moisture if too watery.
- 1 cup grated apple
- 1 cup sugar Can substitute with honey or maple syrup.
- 1/2 cup vegetable oil Can substitute with almond oil.
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can swap for gluten-free flour.
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Adjust to taste.
- 1 teaspoon cinnamon Optional; for added warmth.
Topping
- 1/2 cup pumpkin seeds Can substitute with nuts or seeds of choice.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, grated apple, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in pumpkin seeds gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days, or freeze for up to three months. Reheat in the microwave for 10-15 seconds or in an oven at 350°F.