Zucchini Apple Mini Muffins

This recipe can be used for standard or mini muffins. Makes a big batch, perfect for the freezer!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 mini-muffins
Calories 59kcal
Author Allison


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour or spelt flour
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 cup raw cane sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1 1/4 cups milk
  • 1 large gala apple grated (drained if very watery)
  • 2 cups shredded zucchini drained if very watery


  • Preheat oven to 400 degrees Fahrenheit. Grease muffin pans and set aside.
  • Combine flours, baking powder, spices and sugar in a large bowl.
  • In a smaller bowl, beat the eggs with the melted butter and milk.
  • Make a well in the centre of the dry ingredients and pour the egg mixture into it. Add the grated apple and zucchini. Using a large wooden spoon, combine ingredients swiftly, being careful to not over mix. Batter will be lumpy, not smooth.
  • Spoon the batter into muffin tins, filling them about 2/3 full and handling the batter as little as possible.
  • For mini muffins, bake for approximately 10 minutes, or 20 minutes for standard muffins. Muffins are done when nicely browned and spring back when touched.
  • Makes approximately 48 mini muffins, or approximately 18 standard muffins.


Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 9mg | Sodium: 14mg | Potassium: 69mg | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 1.1mg | Calcium: 22mg | Iron: 0.4mg