If there’s an award for successfully sneaking more veggies into tasty treats, today’s Zucchini Apple Crumble Muffins recipe would win it. I mean who doesn’t love a crumble that also has some extra hidden vitamins in it? These are super easy to make. And they are perfect for the picky eater in your life who swears they hate veggies.
If you’ve never hidden zucchini in a baked good before, there are a few things to know. You need to squeeze out the extra liquid before you start. Otherwise you’ll end up with soupy muffins. I use a kitchen towel because it’s the most absorbent and more eco friendly than a paper towel.
For today’s recipe, I used a green apple. They were in our most recent Misfit Market’s box (review to come soon). But you can use whatever apples you have on hand. I’m a bit fussy about the texture of an apple if I’m eating it plain/with almond butter. But I find that it doesn’t matter as much when you throw baking into the mix. So feel free to adapt to what you have available.
Zucchini Apple Crumble Muffins Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
pasture raised eggs
How To Store & Reheat
The zucchini apple crumble muffins will keep in the fridge for a few days. But if you’re not going to eat them all at once, I’d recommend freezing them in a stasher bag for later. These are best reheated in the toaster oven for 3-5 minutes or for 20 seconds in the microwave.
Other Breakfast Ideas:
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Zucchini Apple Crumble Muffins
Paleo friendly muffin recipe that easily hides greens from your picky eater!
- 1 large zucchini grated
- 1/2 cup maple syrup
- 2 pasture raised eggs
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 2 tbsp unsweetened vanilla almond milk
- 1 tsp grain free baking powder
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp salt
- 1 green apple diced
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 2 tbsp coconut oil
Preheat your oven to 350F and line your cupcake baking sheet*
Grate your zucchini and then place it in a towel & squeeze out the extra liquid. Set aside
In a large bowl, whisk together the maple syrup, eggs, coconut oil, vanilla and almond milk.
Next, add in the baking powder, almond flour, coconut flour and salt. Stir to combine.
Once you've made sure there are no lumps, add in the zucchini and use your spoon/spatula/stirring utensil to make sure that it's seperated throughout the mix.
Use your muffin mix to fill each cup 2/3 high. Make sure to leave room for the crumble!
Make The Crumble
In a small bowl, stir together the diced apple, almond flour, coconut sugar and coconut oil.
Place 1 - 1.5 tbsp on the top of each muffin.
Baking Your Zucchini Apple Crumble Muffins
Place your muffins in the oven for 35-45 muffins. Make sure to check them around the 30 minute marker.
Use a toothpick to test them to see if they are done. If you stab a muffin in the center and the toothpick comes out clean, you're good to go!
Remove muffins from the oven. Let them cool for 15 minutes and enjoy. You have now successfully hidden more veggies from yourself/your kids/your partner. Congrats!
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