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Apple Matcha Zucchini Muffins
Janelle Carss

Apple Matcha Zucchini Muffins

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. 😉
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Prep Time 15 minutes
Cook Time 33 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

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
  • ½ tsp salt
  • ½ tsp xanthan gum (omit if you're not using GF flour)
  • 1.5 tbsp matcha powder
  • ¼ cup unsweetened apple sauce
  • ¼ 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

Method
 

  1. Preheat your oven to 350°F.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. Pop those beauties in the oven and bake for 33 minutes at 350ºF, until golden on top.
  7. Remove from the pan and transfer to a wire rack. Serve warm and enjoy!