Apple-Cinnamon-Zucchini Muffins with Cinnamon Sugar Topping

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These Apple-Cinnamon-Zucchini Muffins with Cinnamon Sugar Topping are made from simple, clean ingredients. They are loaded with tart apple chunks, zucchini, cinnamon and toasty coconut sugar. And, they’re perfect for all your holiday festivities, a Sunday brunch or a fun snack. It doesn’t get any easier than this.

One baked Apple-Cinnamon-Zucchini Muffin with Cinnamon Sugar Topping sitting on a stack of marble coasters and surrounded by more muffins, a cloth napkin, Granny Smith apple slices and a vase.

Ingredients Needed:

  • Simple Mills Apple Cinnamon Muffin and Bread Mix
  • Eggs
  • Oil or yogurt
  • Vanilla
  • Granny Smith apple
  • Zucchini

How My Apple-Cinnamon-Zucchini Muffins With Cinnamon Sugar Came To Be:

Gardening season had just come to an end. So I broke it down, pulled all remaining veggies and froze them. And over the next couple of weeks I kept asking myself what to do with the zucchini. I had the beginnings of a recipe in mind, hoping to use yogurt, apples and warming spices.

On my next grocery run I made it a point to find the cleanest of ingredients to make my idea come to light. And after coming across the Simple Mills baking mix, I knew it was the perfect fit. Sometimes, an easy throw together mix is just where it’s at. 😉

A couple of test runs later and the recipe came together beautifully. These muffins have all the fall/holiday vibes going on, along with being light, moist, and perfectly sweet from the crazy good cinnamon sugar topping. Did I mention “healthy” from the zucchini?! So far, everyone who has sampled a muffin has raved about it, and I am extremely proud of that. They are pretty yummy!

A baked Apple-Cinnamon-Zucchini Muffin topped with cinnamon sugar and surrounded by Granny Smith apple slices and more muffins.

Ingredient Notes For These Apple-Cinnamon-Zucchini Muffins with Cinnamon Sugar Topping:

  • Simple Mills Apple Cinnamon Muffin and Bread Mix This is an almond flour mix that is corn, gluten and grain-free, is plant based and paleo-friendly. It contains apples, almond flour, arrowroot, organic coconut sugar, organic coconut flour, baking soda, organic cinnamon and sea salt. That is it! Just clean ingredients, and no preservatives. And, that is how it should be.
  • Eggs – Make sure they are at room temperature. This will lend to more even baking.
    • Tip – Add them to a bowl of warm water and let them sit for about 5 minutes.
  • Fat – Use either avocado oil, coconut oil or coconut yogurt. If you use yogurt, just replace it at a 1:1 ratio.
  • Apple – I use a Granny Smith apple for this recipe. The tart apple compliments the zucchini and other flavors so well.
  • Zucchini – Be sure to really ring out the zucchini. No one likes wet muffins. Generally, I use some paper towels for this step so I don’t mess up a nice kitchen towel.
  • Cinnamon Sugar Topping – This topping consists of 1 1/2 tablespoons coconut sugar and 1/4 teaspoon cinnamon. I then add half of it to the batter to make it a bit sweeter, and reserve the second half for the top of the muffins. Doing this step, in my opinion, just puts the muffins over the top.

This muffin recipe is simple, quick, packed full of great flavors, and is healthy too! So, if you’re interested in recreating this goodie, the info is below.

A wire rack full of baked Apple-Cinnamon-Zucchini Muffins with Cinnamon Sugar Topping and Granny Smith apple slices.

And, for more baked goods recipes, please give these a try:

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A baked Apple-Cinnamon-Zucchini Muffin sitting on a stack of marble coasters.

Apple-Cinnamon-Zucchini Muffins with Cinnamon Sugar Topping


  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Total Time: 38 minutes
  • Yield: 6 jumbo or 12 regular muffins 1x

Description

These Apple-Cinnamon-Zucchini Muffins with Cinnamon Sugar Topping are made from simple, clean ingredients. They are loaded with tart apple chunks, zucchini, cinnamon and toasty coconut sugar. And, they’re perfect for all your holiday festivities, a Sunday brunch or a fun snack.


Ingredients

Units Scale

MUFFIN BATTER:

  • 1 box Simple Mills Apple Cinnamon Muffin and Bread Mix
  • 3 Eggs, (room temperature)
  • 1/2 cup Water, filtered
  • 1/3 cup Chosen Foods 100% Pure Avocado Oil, Coconut Oil, or Coconut Yogurt
  • 2 tsp Pure Vanilla Extract
  • 1 cup Granny Smith Apple, peeled and diced (equivalent to 1 large apple)
  • 1 cup Grated Zucchini, (skin on), water removed (equivalent to 1 medium zucchini) *I measure the 1 cup zucchini before I remove the water
  • 6 Jumbo Muffin Liners or 12 Regular Muffin Liners

TOPPING: 


Instructions

  1. Heat: Preheat the oven to 350° degrees F.
  2. Whisk: In a large bowl, whisk together the eggs, water, vanilla and oil. Add the baking mix; whisk until well blended. 
  3. Stir: Gently stir in half of the cinnamon sugar topping.
  4. Fold: With a wooden spoon or spatula, fold the diced apple and zucchini into the batter until just incorporated.
  5. Divide: Spoon the batter into a lined muffin tin with 6 or 12 paper muffin liners, filling to almost full.
  6. Topping: Sprinkle the remaining cinnamon sugar topping over the muffins, about 1 teaspoon per muffin cup, if making 6 jumbo muffins.
  7. Bake: Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool: Cool muffins for a couple of minutes; remove from the pan and transfer to a wire rack.
  9. How to store: Keep the muffins in an airtight container in the fridge.

Notes

  • If possible, use all organic ingredients. 
  • Eggs: Make sure they are at room temperature. This will lend to more even baking. Just add them to a bowl of warm water and let them sit for about 5 minutes.
  • Fat: Use either avocado oil, coconut oil or coconut yogurt. If you use yogurt, just replace it at a 1:1 ratio.
  • Cinnamon Sugar Topping: I add half of it to the batter to make it a bit sweeter, and reserve the second half for the top of the muffins. Adding this step, in my opinion, just puts the muffins over the top.
  • Category: Breakfast, Brunch, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Keywords: Apple Recipes, Baking, Breakfast, Brunch, Dairy-Free, Dessert, Easy Baking, Easy Snack Recipes, Fruit, Gluten-Free, Grain-Free, Holiday Recipes, Muffin, Zucchini Recipes

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NOTE:

Apple-Cinnamon-Zucchini Muffins with Cinnamon Sugar ToppingApple-Cinnamon-Zucchini Muffins with Cinnamon Sugar ToppingApple-Cinnamon-Zucchini Muffins with Cinnamon Sugar ToppingApple-Cinnamon-Zucchini Muffins with Cinnamon Sugar Topping

2 Comments

  1. It certainly makes Chrsitmas cooking for my family a more pleasant task this year knowing you (Naomi) are going to make some of your favorite recipes, this being one of them! She’s even agreed to bring the yoghurt since I can’t find the particular flavor called for in the muffin recipe. On the morning these are made I plan to make quiche. It should be a perfect breakfast!

    1. Oh Patricia, you are too sweet! I can’t wait for breakfast on Christmas morning…great food and good company! What more could you ask for?!?

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