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A close up of muffins on a plate

Apple Cinnamon Zucchini Muffins (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 muffins
Calories 160 kcal


  • 1 3/4 cup gluten-free all purpose flour (or regular flour)
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, softened (or coconut oil, for dairy-free)
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1/2 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup zucchini, shredded
  • 1 cup apple, shredded or finely diced (granny smith, fuji or gala)

Cinnamon Sugar Topping

  • 2 tbsp sugar
  • 1/4 tsp cinnamon


  1. To begin, preheat your oven to 425 and spray a muffin tin with no-stick spray.

  2. To a small mixing bowl, add your flour, cinnamon, nutmeg, baking soda and salt and stir them together.

  3. To a large mixing bowl, add your butter, brown sugar and applesauce and whisk them together till well combined (or beat them lightly with a hand mixer). Add your milk, vanilla and eggs and whisk again till well combined.

  4. Pour your dry ingredients into your wet ingredients and stir together till you have a smooth, even batter. Add your zucchini and apple and gently fold them into your batter. Fill each muffin tin about 3/4 full with the muffin batter.

  5. In a small mixing bowl, add your cinnamon sugar topping ingredients and stir them together. Sprinkle the topping evenly across the tops of your muffins (about 1 overflowing teaspoon of topping for each muffin).

  6. Bake in the oven for 5 minutes, then reduce your oven to 350 and bake for another 17-19 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.

  7. Devour!

Recipe Notes

Stored in an airtight container in the fridge these muffins will last about 5-7 days.