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An apple adds just the right amount of sweetness to these Cinnamon Apple Zucchini Muffins.

It’s all the flavors of fall, wrapped up in a muffin.

This is a great beginner recipe you can mix by hand and adapt:

Swap out zucchini for grated carrots or combine a mix of zucchini, carrots, grated apple or pears.

Replace apples with chocolate, butterscotch chips or your favorite nuts.

Experiment with chopped dried fruit like apricots, Craisins or dried cherries.

Add a glaze, frosting or streusel topping.

These muffins are *breakfast friendly, *naturally dairy free and *can be gluten free and vegan too.

I like cinnamon apple zucchini muffins as much as this banana cake and alternate between the two when I am baking “gifts” for friends and family.

Make a double batch of muffins and freeze for up to three months.

Now that it’s apple season, check out my Best Apple recipes and don’t miss this savory zucchini pie.

Cinnamon Apple Zucchini Muffins

An apple adds just the right amount of sweetness to these Cinnamon Apple Zucchini Muffins. It’s all the flavors of fall, wrapped up in a muffin.

1 cup pecans (3 oz/86 gm)
3/4 cup grated unpeeled tart apple, such as Honeycrisp, Jazz or Braeburn (3.5 oz/100 gm)
3/4 cup grated unpeeled zucchini (3.5 oz/100 gm)
1 cup all purpose flour (or gluten free mix) (5 oz/142 gm)
1/2 cup whole wheat flour (or all purpose flour or gluten free mix) (3.75 oz/78 gm)
1 teaspoon baking powder (5 gm)
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon (4 gm)
1/4 teaspoon salt (2 gm)
*2 large eggs, room temperature (or 2 flax eggs)
3/4 cup raw brown sugar (7 oz/ 200 gm)
1/2 cup vegetable oil (I used avocado oil) (4 oz/120 ml)
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Generously coat 1 (12 cup) muffin tray with baking spray or use muffin liners.
Spread pecans out on a baking sheet and toast in oven until lightly golden, about 7 minutes. Let cool, chop and set aside.
Coarsely grate the apple and zucchini. Use paper towels to gently squeeze out some of the excess zucchini liquid. Measure and set aside 3/4 cups of each.
In a medium bowl, whisk together dry ingredients: both flours, baking powder, baking soda, cinnamon and salt.
Break eggs into another bowl and whisk well. One ingredient at a time, add in sugar, then oil and vanilla, whisking after each addition.
Switch to a rubber spatula and gently fold in apples, zucchini and nuts.
Pour this wet mixture over dry ingredients. Mix until just combined and the last bits of flour disappears.
Use an ice cream scoop or 1/4 cup measure to fill muffin cups 2/3’s full.
Bake 20 – 25 minutes, until a toothpick inserted in the middle comes out clean.
Cool on a baking rack.
Glaze or frost if desired or sprinkle with raw sugar crystals or powdered sugar.
If plain, serve with whipped cream cheese or butter (vegan butter ok) on the side.
Wrap well in an airtight container. Store up to a week in fridge or up to three months in freezer.

Recipe adapted from Cranberry Apple Muffins in Elizabeth Alston’s book Muffins