Zucchini Apple Muffins


I came up for the recipe for these zucchini apple muffins, simply because I had a ton of zucchini from the garden this year but they turned our delicious. As with all my recipes these are gluten free, and these are also egg and nut free which makes for a great school snack!


Zucchini Apple Muffins


  • 1 1/2 cups buckwheat flour

  • 1 cup shredded zucchini

  • 1 cup peeled and shredded apple

  • 1/2 cup coconut oil melted (could also sub with grass fed butter)

  • 4 pitted dates

  • 3/4 cup almond milk

  • 1/4 cup coconut sugar

  • 1/4 cup of chocolate chips (I use Enjoy Life brand)

  • 1/4 cup raisins

  • 2 tbsp of ground flax + 4 tbsp of water added to flax

  • 1/4 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp of cinnamon

  • pinch of ginger (optional)

  • pinch of sea salt


  • Start by preheating the oven to 350 degrees F.

  • Mix the flax with 4 tbsp of water and set aside to make a flax egg (this helps the muffins bind together without an egg) You could also sub for an egg here!

  • Shred the zucchini and apple (I just use a cheese grater) and set aside

  • Melt the coconut oil or butter until fully softened.

  • Add softened coconut oil and pitted dates to the food processor and process until fairly smooth (you can skip this step but I find it helps the muffins stick together well).

  • Combine all dry ingredients into a bowl.

  • Then add almond milk, coconut oil and date blend, flax mixture and almond milk.

  • Then add remainder of ingredients.

  • Place in lined muffin tin.

  • Bake for 20 -25 minutes. May take slightly longer in a non convection oven.

  • Hope you enjoy!