School Snacks: Healthy Zucchini Muffins the Kids Will Eat

muffins-impIt’s officially Fall and that means zucchini’s are ripe in the garden and the apple orchards are ready for picking!  Take the family on a Fall hike and stop off at the apple orchard to grab a bushel of juicy locally grown apples and then get the kids in the kitchen baking!

These muffins are full of fruit kids love and vegetables they won’t even notice. My kids are not a fan of zucchini’s, so I am always on the look out for creative ways to get my kids eating this ‘good for them’ member of the squash family. These Chocolate Oatmeal Zucchini Cookies were a huge hit and the added apples, bananas and carrots in these muffins, make the zucchini barely noticeable!

If the green bits of the zucchini are turning off the kids try the Chocolate Banana Applesauce Zucchini Muffins, with cocoa powder or cook the zucchini in a small amount of water and puree before adding to the muffins, this makes the zucchini undetectable!

Bake up a batch of each for the kids school lunches or a healthy start to your busy mornings on-the-go and get a muffin full of fibre and vitamins, without the preservatives and added fat often found in the store bought variety.

Healthy Carrot, Apple and Zucchini Muffins

1 1/2 cup whole wheat flour
1/2 cup oat bran
1/4 cup ground flax
1/2 cup brown sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon

3/4 cup milk
2 eggs
3 tbsp agave or maple syrup
1 tsp vanilla
1 cup grated carrots
1/2 cup grated zucchini
2 apples, grated

Chocolate chips, coconut or nuts if desired.

Preheat oven to 350. Combine all the dry ingredients and set aside. Beat together the eggs and milk, add in the syrup, vanilla, carrots, zucchini and apple and mix thoroughly.  Add in the dry mix to the wet and stir just until combined.  Add in chocolate chips, coconut or nuts if using and spoon into mini or full size muffin tins.

Bake for approx 20 mins for large muffins and 15 minutes for mini muffins. Recipe yields approx 30 mini muffins.

Chocolate Banana Applesauce Zucchini Muffins 

zucchini_muffins-imp1/4 cup maple or agave syrup
2 tbsp olive oil
2 large eggs

3/4 cup applesauce
3/4 cup mashed banana’s

1 ¾ whole wheat flour
1/4 cup oat bran
1/4 cup ground flax
3 tbsp unsweetened cocoa powder
1 1/4 tsp baking soda
1 tsp cinnamon

1 1/2 cup grated zucchini
chocolate chips (optional)

Preheat oven to 350.  In a large bowl, combine the syrup, oil, eggs and mix until creamy. Stir in the applesauce & banana and mix well.  In a separate bowl, combine the flour, flax, cocoa, baking soda, and cinnamon. Add this dry mixture to the wet ingredients, stirring until just combined. Fold in the zucchini and chocolate chips until well mixed and fill muffin tins.

Bake for approx 20 mins for large muffins and 15 minutes for mini muffins. Recipe yields approx 30 mini muffins.