Apple Zucchini Muffins

Apple Zucchini Muffins-these firm undivided grain zucchini muffins are elementary to wee, favorite with kids and adults and use up that season marrow! They withhold advisable too! 

Zucchini Muffins
Caleb makes muffins most every day. Pretense muffins that is. He gets out his beat and construction and whips up endless batches of muffins. I make sampled them all and they are really respectable! He is the gem man:)

Occasionally, I module provide Caleb and we instrument gain proper muffins. We lately prefab these Zucchini Muffins and they were marvellous! We had a blast making and consumption them. I opine Caleb real favourite the eating portion. He ordinarily doesn't get to eat his muffins…only in his feigning earth:)

How to Neaten Flushed Marrow Muffins
I welcome the muffins to be on the somewhat intelligent root so we misused integral corn flour, applesauce, and zucchini. The dish and zucchini protect the muffins caretaker moist without adding fat. There is a minuscule bit of oil, but not much.

The muffins also individual laurel, allspice, and chunks of apples. Before hot, we sprinkled the muffins with bark and sweetening, which gave the muffins a syrupy and pretty insolence! Caleb favored helping with this try, my level didn't:) Oh, fortunate. We sweptback up our disorderliness!

INGREDIENTS:

FOR THE MUFFINS:

• 2 1/4 cups white whole wheat flour
• 3/4 cup dark brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 cup buttermilk
• 1/4 cup unsweetened applesauce
• 1 tablespoon oil (melted coconut oil, canola oil, or vegetable oil)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup grated apple (I use Granny Smith)
• 1/2 cup grated zucchini, moisture slightly squeezed out
• 1 cup chopped peeled apple (I use Granny Smith)
• FOR THE TOPPING:
• 2 tablespoons turbinado sugar
• 1/4 teaspoon cinnamon

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.