Take zucchini muffins up a notch with some sweet bits of apple and crunchy walnuts. You’ll always be coming back for just one more muffin, I promise.
This month for Secret Recipe Club I was assigned Chelsy’s blog, Mangia. Mangia means “eat” in Italian and boy does Chelsy make some good things to eat! She lives in Texas where she is a personal trainer, prefers pjs/workout clothes to jeans [ME TOO!], and loves sharing her food with family and friends. Fun fact: Chelsy started her blog in July 2010 just like me. We’re practically twins. 🙂 Since she’s been blogging for SOOOO long, there were so many great recipes to choose from. Eventually I settled on these muffins but first I was sidetracked by other deliciousness–Tahini Chickpea Salad, Ultimate Mushroom Soup, Lemon Sweet Potato Muffins, and Toasted Coconut Espresso Mini Muffins. NOM! I’m going to have to try allll those recipes, asap.
But in the meantime, I’ll be over here munching on these Zucchini Apple Walnut Muffins. They are amazing, you guys! Where do I start? For one, like most muffins I make, they’re really fairly healthy and as such, a great snack or breakfast [though let’s be real: one muffin is not my idea of a filling breakfast, but I digress]. Agave is the only added sweetener in these muffins. I have mixed feelings about agave, so you could always use honey if you prefer. I just had a bottle that I’m trying to use up! They’re also made with white whole wheat flour, coconut oil, and walnuts for some crunch! I’m normally not a fan of nuts in baked goods, but they work here for sure!
Zucchini and apple combine to make a super moist, super flavorful, super delicious muffin. Though they don’t really need anything else to make them yummy [besides the aforementioned walnuts], some pumpkin pie spice [because I can’t wait for pumpkin season and didn’t want to use just cinnamon] and coconut emulsion really spiced these babies up a notch! Speaking of babies, I made them over the weekend when my mom, sister, brother-in-law, and my cute nephew were here. Let me just say everyone inhaled these. So they’re family approved and ready for making in your kitchen! 🙂 Enjoy!
P.S. I forgot to mention that Chelsy’s original recipe used coconut flour and as such, are gluten free. I just used ingredients I had but check out her original recipe if GF is your thing!
two years ago: Churro Cheesecake Bars
three years ago: Pesto Potato Salad
four years ago: Kale Frittata for Two
five years ago: Summer Mexican Soup
Zucchini Apple Walnut Muffins
adapted from Mangia
- 2 cups white whole wheat flour [240 grams in weight]
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice –> or an equivalent amount of cinnamon with a bit of nutmeg would work too
- ~2 cups grated zucchini, with water gently squeezed out in a dishcloth –> from 2 small/medium zucchinis
- 1 large Granny Smith apple, diced
- 2 large eggs, beaten
- 1/2 cup agave nectar
- 1/2 cup coconut oil, melted
- 1 teaspoon coconut emulsion/flavoring/extract –> I’ve seen it sold all three ways
- 1/2 cup walnuts, chopped
Preheat oven to 350 degrees F. Line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, stir together flour, baking soda, baking powder, and pumpkin pie spice. In a medium bowl, whisk together zucchini, apple, eggs, agave, oil, and coconut emulsion. Gently add wet ingredients to dry ingredients, then stir until just combined. Fold in walnuts.
Divide batter between muffin cups, filling 2/3 of the way full. Bake for 20-22 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Enjoy immediately, or cool on a wire rack for later. Muffins freeze well!