Apple matcha zucchini muffins
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APPLE MATCHA ZUCCHINI MUFFINS

ByJanelle Carss

Matcha lovers rejoice! These Apple Matcha Zucchini Muffins are light, fluffy and perfectly sweet with a gorgeous green hue. 

These ain’t your average apple muffins. Delicately flavoured with a hint of matcha green tea powder, these muffins boast sweet green apples and light and fluffy shredded zucchini! A great way to sneak some extra veggies into your sweet treats, if you ask me. 😉

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Watch this and learn how to make Apple Matcha Zucchini Muffins PLUS another muffin recipe!

INGREDIENTS

Ingredients on a baking tray.

Using under a dozen easy, delicious and affordable ingredients, these fluffy Apple Matcha Zucchini Muffins are a breeze to whip up.

  • Gluten-Free All-Purpose Flour: For those who follow a gluten-free diet! If you’re not gluten-free, though, feel free to simply use plain or whole wheat flour, or a mix.
  • Natural Sweetness: Combining unsweetened apple sauce, tart green apples, maple syrup and vanilla extract creates a perfectly not-too-sweet bite.
  • Matcha Green Tea Powder: Adds a lovely, subtly earthy flavour and delicate green hue.
  • Shredded Zucchini: Makes our muffins so light and fluffy, and a little extra nutritious.
  • Xanthan Gum:  A plant-based ingredient often used in gluten free baking. This powder acts as an emulsifier and a binder, and adds volume to gluten free breads, cookies, cakes, and other baked goods.

HOW TO MAKE APPLE MATCHA ZUCCHINI MUFFINS

Bowl of shredded zucchini and apple.
A bowl containing ingredients for muffins.
Hand pouring batter into a muffin tin.

Sift, shred, mix, bake, cool. If only everything in life could be as simple as making these Apple Matcha Zucchini Muffins. 

  1. Sift the dry ingredients together in a large bowl and whisk to combine. In another bowl, combine the apple sauce, maple syrup, flax egg, and vanilla extract, and set aside.
  2. Either in a food processor or with a box grater, shred the green apples and zucchini (skins on) on a medium-sized grate. Mix into the wet ingredients.
  3. Fold the wet ingredients into the dry and combine until a light and airy batter forms. Into a lined muffin tin, divide the batter into 12 muffins. Sprinkle optional (but highly recommended) maple-cinnamon walnut topping and bake for 33 minutes at 350ºF.
  4. Remove muffins from the tin and transfer to a wire rack. Serve warm and enjoy!
Apple Matcha Zucchini Muffins

MMM-MATCHA

You gotta love being able to combine delicious superfoods into your baked goods. Matcha is packed full of antioxidants, and gives the body a gentle rise in energy without the crash like coffee. Why not enjoy these muffins alongside a frothy Matcha Latte? Sounds like a great idea. 😌

If you’re feeling adventurous, try adding a little cinnamon or cardamom to the recipe. They taste ah-mazing with matcha! 

Plate with a sliced muffin on top.

THANKS A ZUCCHILLION

If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below! 

If you’re looking for more warm and fuzzy goodness, you might love my Turmeric Ginger Banana Muffins, Dark Chocolate Raspberry Scones, or Pumpkin Spice Chocolate Chip Mini Scones! 

Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!

Apple Matcha Zucchini Muffins

Apple Matcha Zucchini Muffins

Janelle Carss
Delicately flavoured with a hint of matcha green tea powder, these fluffy Apple Matcha Zucchini Muffins are a breeze to whip up. Plus, they’re a super stealthy way to sneak some extra veggies into your sweet treats, if you ask me. 😉
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins

Ingredients
  

  • 2 cups gluten-free all-purpose flour (use whole wheat or plain flour if you're not gluten-free)
  • 2.5 tsp baking powder
  • 1.2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum (omit if you're not using GF flour)
  • 1.5 tbsp matcha powder
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit for 10 minutes)
  • 2 green apples
  • 1 zucchini

Instructions
 

  • Preheat your oven to 350°F.
  • Either in a food processor or with a box grater, shred the unpeeled green apples and zucchini on a medium-sized grate, and set aside.
  • Either in a large mixing bowl or stand-mixer, sift together and whisk the flour, baking soda and powder, xanthan gum, salt, and matcha powder until well combined.
  • In a separate mixing bowl, combine the apple sauce, maple syrup, flax egg and vanilla extract and mix until well combined. Then add in the shredded apple and zucchini into the wet ingredients and stir until thoroughly incorporated. 
  • Using the paddle attachment for your mixer, or with a large wooden spoon, again mix on the lowest speed until a light and fluffy batter begins to form, stopping to scrape the bottom and sides as you need to.
  • Pop those beauties in the oven and bake for 33 minutes at 350ºF, until golden on top.
  • Remove from the pan and transfer to a wire rack. Serve warm and enjoy!
Keyword Apple, Matcha, Muffins, Zucchini

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