Zucchini Applesauce Muffins 
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Zucchini Applesauce Muffins – these hearty muffins are full of nutritious veggies and fruit. An excellent grab-and-go breakfast or snack.
Why We Love This Recipe
- Made with wholesome ingredients, like zucchini, applesauce, and oat flour
- Great for breakfast or a quick hearty snack
- Just the right amount of sweetness, without too much guilt
- Kid friendly (aka added chocolate chips)
Ingredients
- Grated Zucchini
- Unsweetened Applesauce
- Sugar
- Eggs
- Oat Flour
- All Purpose Flour
- Baking soda
- Cinnamon
- Chocolate Chips (optional)
How to Make Zucchini Applesauce Muffins
- Begin by grating the zucchini. Let it sit in a mesh strainer while you prepare the other ingredients.
- Preheat the oven to 35o degrees. Prepare a muffin pan with avocado oil spray.
- Combine sugar, eggs, and applesauce in a large bowl.
- Add the oat flour, regular flour, baking soda, and cinnamon to the wet ingredients. Stir to combine.
- Squeeze excess water out of the zucchini and fold into the muffin batter.
- Stir in chocolate chips if using. Fill muffin cups 2/3 full.
- Bake for 22-24 minutes. Let cool slightly before removing from pan.
More Healthy Muffin Recipes
Grain Free Apple Cinnamon Blender Muffins
Healthy Chocolate Chip Muffins
More Ways to Use Zucchini
Double Chocolate Zucchini Bread
Zucchini Applesauce Muffins
Zucchini Applesauce Muffins - these hearty muffins are full of nutritious veggies and fruit. An excellent grab-and-go breakfast or snack.
Ingredients
- 1/2 cup sugar
- 2 eggs
- 1 cup unsweetened applesauce
- 1 cup oat flour, see note below
- 1 cup flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 2 medium zucchini, grated (or 1 large), (approx. 1 3/4 cups )
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with cooking spray.
- In a large bowl, whisk together sugar, eggs, and applesauce.
- In a separate bowl, combine oat flour, flour, baking soda, and cinnamon. Add dry ingredients to wet ingredients and mix well.
- Squeeze excess water from the grated zucchini and fold into the batter along with the chocolate chips if using.
- Fill muffin cups 2/3 full and bake for 22-24 minutes. Cool slightly and remove muffins from pan.
Notes
Oat flour can be found in stores ( I love Bob's Red Mill Gluten Free Oat Flour) or made by grinding oats in a blender or food processor until they are a flour-like consistency.
Nutrition
Calories: 176kcal, Carbohydrates: 31g, Protein: 5g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 115mg, Potassium: 207mg, Fiber: 2g, Sugar: 14g, Vitamin A: 112IU, Vitamin C: 6mg, Calcium: 43mg, Iron: 1mg
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Whole30
Vegetarian
Paleo
Keto Friendly
Gluten Free
16 Comments on “Zucchini Applesauce Muffins”
Those look like the perfect little muffins to keep stocked in the house for when snack cravings arrive. I love having baked goods I can just throw into my bag when I’m running out the door, and the fact that they have hidden veggies in there makes me love them even more! X
Thanks, Teffy! I too love treats that are secretly healthy 😉
Yum!! I made this last night since I am up to my ears in zucchini and applesauce. Subbed maple sugar for coconut sugar and used all wheat flour (1/2 white, 1/2 whole wheat) instead of oats since that is what I had. They were delicious! Not sweet enough for my boyfriend but I can’t stop eating them. Oh – I tried using muffin paper cups instead of just a greasy muffin pan. That was a mistake. They really stuck to the papers. Will be making these again!
Thanks, Maya! So glad you enjoyed this recipe!
These were really, really good. My kids and my skeptical-about-anything-healthy husband enjoyed them, too. I added a bit more cinnamon than called for and made them vegan by subbing the eggs for flax “eggs” (1 egg = 1 tbsp ground flax seed soaked in 3 tbsp warm water for a few minutes, until slimy). I think one could actually even reduce the sugar and chocolate chips a bit (or omit the chocolate altogether) if you were wanting them even healthier, and they would still be tasty. I want to try them with fruit instead of chocolate next–blueberries or raisins, etc.–and I bet they would be super yummy with some cocoa added when made with the chocolate chips . Thanks for the recipe, it’s a keeper!
Great suggestions, Trina! Thanks, so glad you enjoyed the recipe 🙂
Hello 🙂 This recipe looks amazing!
I’m a beginning baker, and I’ve recently started stocking a small pantry of items.
I have all Bob’s Red Mill flour (GF oat flour, GF coconut flour, and GF almond flour).
I don’t have any wheat flour.
Can I substitute coconut or almond flour for the wheat flour?
If not, what can I purchase to substitute for the wheat flour, please.
Thanks!
Hi! There is a Bob’s GF all purpose flour that is 1:1 replacement for regular flour. I have used that often in recipes with great results!
Best muffins I’ve ever made. Doubled batch, used used berry sugar, 1/2 white and 1/2 whole wheat flours, dried cranberries in place of choc chips and added walnuts. OMG, they are so delicious.
Hey Margo, thank you so much!! I’m so glad to hear you enjoyed the recipe and I love your suggestions!
I make these regularly for the kids (and myself) they are fantastic every time. I’ve used regular sugar, almond flour in place of oats, added banana and they are always good it’s my go to recipe. Thank you!
Excellent recipe and so healthy too. I doubled the recipe and it works great. Does stick on paper muffin cup though but not a big deal.
Excellent and so very easy
I used fresh blueberries instead of chocolate chips
May I use regular sugar and regular AP flour.?…it’s what’s on hand.
Yes, of course!
Delicious