Zucchini Applesauce Muffins

Applesauce zucchini muffins arranged on a cooling tray lined with parchment paper.

5 from 1 vote

These zucchini applesauce muffins are soft, moist, and hearty, making them the perfect quick breakfast or snack. Made in one bowl with simple ingredients, they’re naturally vegan, gluten-free, and freezer-friendly for easy meal prep.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: muffins

Calories: 220kcal

Author: Meesha

Equipment

Ingredients

Wet ingredients

½ cup applesauce unsweetened
2 eggs (or 2 chia eggs)
½ cup maple syrup or other liquid sweeteners
¼ cup light olive oil or other neutral oil of choice
1 teaspoon vanilla extract

Dry ingredients

3 cups oat flour gluten-free if needed (180g)*
2 cup shredded zucchini (no need to squeeze)
2 teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon baking soda

US Customary - Metric

Instructions

Preheat your oven to 220C/430F. Line muffin tray with liners or lightly grease with oil.
Mix all wet ingredients together in a mixing bowl.
½ cup applesauce , ½ cup maple syrup , ¼ cup light olive oil, 1 teaspoon vanilla extract
Next, add in all dry ingredients. Mix until everything is well combined. The batter will be on the thicker side.
3 cups oat flour , 2 cup shredded zucchini , 2 teaspoons baking powder , 1 teaspoon cinnamon powder , ½ teaspoon baking soda
Using a spoon or ice-cream scoop, fill muffin tins with batter about ¾ way full. You should get about 12 muffins.
Bake for 8 minutes at 220C/430F, then reduce temperature to 180C/350F and bake for another 10-15 minutes, or until a toothpick comes out clean when inserted down the middle and muffins are lightly browned.
Let muffins cool in pan for 5 minutes, then transfer them to a cooling rack to allow them to cool down further.

Notes

*Oat flour - You can also make your own by blending oats in a high-speed blender.

**Zucchini - The easiest way to grate zucchini is by using the box grater. Peeling is not necessary, and you do not need to squeeze out excess water.

Helpful tips

Do not overbake – As these low-fat muffins can dry out easily. They're done when a toothpick comes out mostly clean with just a few moist crumbs attached. Muffins will continue to bake with residual heat.
Muffin sticking to liner – These muffins may stick more than usual. Let them cool completely before removing the liners, or lightly grease the liners before baking to prevent sticking.

Storing suggestions - Allow muffins to cool completely, then store them in an airtight container/ zip-top bags. Refrigerate for 4-5 days, or freeze for up to 3 months.

When ready to enjoy, allow the frozen muffins to thaw overnight in the refrigerator or for 30 minutes at room temperature. Then, warm in the microwave or oven until hot.

Nutrition