Apple Banana Zucchini Muffins

I can’t resist muffins. I am always in search of the perfect healthy treat for the lunchbox, and I think this one ticks the boxes. These muffins are sweetened only with maple syrup and fruit. They taste moist and delicious, and all my kids tucked in when these came out of the oven.  The recipe is adapted from Cookie & Kate, where you can find a wealth of delicious muffin recipes.


1 ¾ cups spelt flour (or fine whole wheat flour)

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp salt

⅓ cup melted coconut oil or extra virgin olive oil

½ cup maple syrup

2 eggs

½ cup plain Greek yogurt

1 mashed banana

1 tsp vanilla

2 cups grated apple (Granny Smith or another tart apple works best)

½ cup grated zucchini (squeeze out the liquid after grating)



Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius.

Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.

In a medium mixing bowl, combine the oil and maple syrup and mix well. Add the eggs, then the yogurt and banana and vanilla.

Add the grated apple and zucchini to the dry ingredients and stir to coat them. Add the wet ingredients to the large bowl with the dry ingredients and mix to combine everything.

Pour the batter into 12 large muffin cups, or into mini muffin cups. (I like to use silicon liners.) You can sprinkle the top with turbinado sugar, if you like. Bake for 12 to 15 minutes until the tops are golden brown and a toothpick comes out clean.


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