Apple Zucchini Cinnamon Muffins

11 35 246
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 24
Apple Zucchini Cinnamon Muffins
Health Rating


2 large Zucchini (grated)
2 large Apple (chopped)
1 1/2 cup Coconut sugar
1 cup Almond milk, unsweetened (or other plant based milk)
2 tbsp Cinnamon
1/4 cup Lemon juice
1 1/2 tsp Baking soda
2 cup Almond flour/meal, Bob's Red Mill
2 cup Rice flour, brown
1 cup Raisins, seedless (sultana)
1 1/2 cup Walnuts (chopped)


1. Preheat oven to 375 F.

2. Grease and flour 2 12-tin muffin trays (or use paper muffin liners).

3. Combine grated zucchini, apple, sugar, almond milk, cinnamon, lemon juice, and baking soda into a large mixing bowl.

4. Mix well, then stir in almond flour and brown rice flour until evenly combined. Gently fold in the raisins and walnuts.

5. Evenly pour the batter into the greased pans.

6. Reduce heat to 375 degrees and bake for 25-30 minutes.

7. The top should be firm and golden brown. Inside should be slightly soft and springy.

8. Allow muffins to cool down and serve.

9. Store in an airtight container for 2 days in the fridge or freeze for 1 month and reheat in a toaster oven.

Nutrition Facts

Per Portion

Calories 246
Calories from fat 90
Calories from saturated fat 8.0
Total Fat 10 g
Saturated Fat 0.9 g
Trans Fat 0
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 0.9 g
Cholesterol 0
Sodium 92 mg
Potassium 220 mg
Total Carbohydrate 34 g
Dietary Fiber 3.2 g
Sugars 19.1 g
Protein 4.6 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.1
Meat Alternative 0.6
Vegetables 0.4

Energy sources

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