Apple Oatmeal Zuchinni Muffins

It’s fall so we are making apple things! I mean, it’s only natural.

Today is a yummy muffin recipe that even my 2-year-old daughter enjoys. Which says A LOT because lately, she will eat nothing I make. Literally nothing. To a point I’ve almost given up cooking something I think she’ll also eat. Please, moms. Tell me this is just a stage. She cannot live off of blueberries forever… right!? Because currently that is the one thing she will eat for me. And maybe a blackberry and piece of cheese on a good day.

These are moist and have a bit of veg hidden in them. I prefer yellow zucchini because you can’t see it as much. We used Eckert’s apples. If you haven’t been apple picking there GO RIGHT NOW. Ride a wagon at the Belleville location and pick your heart in apples. Then come home and make all the apple things. Or just do the easy thing and enjoy one a day with some nut butter for a snack as I do.

Fall is my favorite season. I wish I could hold onto it forever.


Apple Oatmeal Zucchini Muffins

  • 1 1/2 cups all-purpose flour or whole wheat pastry flour

  • 1 cup rolled oats

  • 2 tsp. baking powder

  • 3/4 tsp. salt

  • 1 tsp. ground cinnamon

  • 3/4 cup sugar

  • 2 large eggs

  • 1 stick unsalted butter, melted and cooled

  • 1/2 cup milk of choice

  • 1 apple, peeled and cut into small pieces

  • 1 cup shredded yellow zucchini

  • optional: add in 1/2 cup raisins


  1. Preheat over to 350 degrees. Line a muffin tin with baking cups.

  2. Whisk the flour, oats, baking powder, salt and cinnamon in a large bowl. In a separate smaller bowl, whisk the sugar with the eggs. Add in the butter and milk and mix. Pour into the flour mixture and stir with a wooden spoon to combine.

  3. Stir in the diced apple and shredded zucchini. Stir in the optional raisins, if desired.

  4. Pour into muffin cups and bake for about 25 minutes, or until turning golden and the tops are light and springy to the touch.