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Weekly CSA Recipe:
Apple Zucchini Muffins

Local apples and zucchini are used to make delicious, moist, and healthy muffins.

November 3, 2017

Weekly CSA Recipe

I’m going to jump straight to the point and say that these Apple Zucchini Muffins are some of the best muffins I’ve ever made. That’s really saying something, because I’ve made a lot of muffins over my lifetime.

The first muffins I ever made were blueberry muffins from a box of Krusteaz baking mix (don’t judge me). I’ve come a long way from packaged baking mixes, but I still remember those blueberry muffins, with their buttery crumb toping and sweet blueberries, as something spectacular. When I bit into these Apple Zucchini Muffins, I was once again reminded of how rewarding it is to take the time to make your own food. Rewarding, and delicious.

Do you get strong urges to bake when the weather cools down? For me, there’s something so natural about fall baking. The scent of something sweet and cinnamon-y wafting from my oven reminds me that fall and winter are seasons for slowing down, recuperating, and enjoying time with family and friends. Philippe Waterinckx of Tucson CSA recently informed me that I’m not the only one who does more baking in the fall. Due to our cool weather baking tendencies, the wonderful pastured eggs that Tucson CSA sells are in much higher demand during this time of the year. Luckily, I was able to scoop up a dozen of them, along with a large green tromboncino squash, at the Tucson CSA this week. What resulted was a batch of tender, moist, perfectly sweet, and truly healthy Apple Zucchini Muffins.

Don’t tell your veggie-phobic friends, but these Apple Zucchini Muffins are loaded with fruits and vegetables. I’m talking two cups of apples and over a cup of grated squash. Luckily, they’ll never know how healthy these delicious treats are just by tasting them. The grated squash adds moisture and healthy fiber without adding any kind of weird taste. You can taste (and see) the apples in these Apple Zucchini Muffins, but trust me: that’s a good thing.

These Apple Zucchini Muffins are healthy in a lot of other ways, too. They’re made with 100% whole wheat flour, coconut oil instead of butter, and natural maple syrup instead of highly processed white sugar. In my opinion, that means it’s perfectly O.K. to put a little pat of butter on one of these warm Apple Zucchini Muffins.

If you get around to making these Apple Zucchini Muffins, be sure to take a photo and tag us on Instagram @EdibleBajaAZ. Happy eating!

Apple Zucchini Muffins
Print Recipe
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Apple Zucchini Muffins
Print Recipe
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Ingredients
Servings: Muffins
Instructions
  1. Heat oven to 350º. Grease a 12-muffin pan with coconut oil and set it aside.
  2. In a medium-sized mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, and sea salt. Add grated and diced apples to the flour mixture and toss to coat the apples in flour.
  3. In a large mixing bowl, whisk together coconut oil and maple syrup. Whisk the eggs into the mixture. Add the grated zucchini and vanilla extract and whisk the mixture until everything is evenly combined.
  4. Add the flour mixture to the bowl of wet ingredients and use a large spatula to stir everything together. Use a 1/4 cup measuring cup to evenly measure muffin batter into each muffin tin. Sprinkle each muffin with a pinch or two of raw cane sugar.
  5. Bake the muffins for 12-15 minutes, rotating the pan halfway through baking. Allow the muffins to cool before removing them from the pan.
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Apple Zucchini Muffins
Print Recipe
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Apple Zucchini Muffins
Print Recipe
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Servings Prep Time
12 Muffins 20 Minutes
Cook Time
12 Minutes
Ingredients
Servings: Muffins
Instructions
  1. Heat oven to 350º. Grease a 12-muffin pan with coconut oil and set it aside.
  2. In a medium-sized mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, and sea salt. Add grated and diced apples to the flour mixture and toss to coat the apples in flour.
  3. In a large mixing bowl, whisk together coconut oil and maple syrup. Whisk the eggs into the mixture. Add the grated zucchini and vanilla extract and whisk the mixture until everything is evenly combined.
  4. Add the flour mixture to the bowl of wet ingredients and use a large spatula to stir everything together. Use a 1/4 cup measuring cup to evenly measure muffin batter into each muffin tin. Sprinkle each muffin with a pinch or two of raw cane sugar.
  5. Bake the muffins for 12-15 minutes, rotating the pan halfway through baking. Allow the muffins to cool before removing them from the pan.
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

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Next Post

Curried Cabbage and Caramelized Onions