Apple-Zucchini Muffins with Oat Streusel Topping


The first time I tested this recipe it was over 85* outside. So, as I waited anxiously for them to come out of the oven, while sweating profusely, you could imagine my disappointment when they didn't turn out the way I had envisioned. At that point, however, I was determined to get it right. So, two days later I set out to re-test the recipe with the outside temperature being only slightly cooler at 80*. When that second batch didn't turn out, I was about ready to throw in my sweaty towel! 

But I persevered, and  after 5 test batches and far too many muffins eaten over the course of a few weeks, I finally got it right with a recipe I absolutely love!

These apple-zucchini muffins are insanely delicious with their chunks of apple and bits of zucchini, and their oat streusel topping brings them to another level of deliciousness. 


Apple-Zucchini Muffins with Oat Streusel Topping

Yields 12


Pre-heat oven to 375*.

In a mixing bowl, combine your flour, baking powder, baking soda, cinnamon and salt.

In a second mixing bowl, combine sugar, egg, milk, and vanilla extract. Mix or stir until ingredients are fully combined.

Add dry ingredients in your first mixing bowl to the wet ingredients in the second mixing bowl. Mix or stir until no clumps of flour remain.

Add shredded zucchini and apple to the muffin batter. Gently fold zucchini and apple into the mixture. 

Prepare a muffin pan with muffin liners. Fill each muffin liner 3/4 full with the muffin batter. 

Prepare your oat streusel topping by melting your butter and combining it with oats, flour, and brown sugar. Mix until butter has fully coated the dry ingredients. Top each muffin with a generous amount of the streusel topping.

Bake for 25-28 minutes. 



2 cups whole wheat pastry flour or all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup sugar

1 egg

1 cup milk

1 teaspoon vanilla extract

1 cup shredded zucchini

1/2 an apple

Oat Streusel Topping-

3 tablespoons rolled oats

3 tablespoons all-purpose flour

1/4 cup brown sugar

2 tablespoons butter


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