Best Zucchini Granola Muffins Recipe

Zucchini Granola Muffins
Best Zucchini Granola Muffins

I make a lot of muffins and freeze them to take to work for coffeebreak snacks. I am always testing out flavour combinations for muffins.  This recipe combines grated zucchini, applesauce, granola, orange rind, and spices to make tasty muffins. Adding some granola to the muffin tops makes them colorful and interesting.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

Muffins are not difficult to make and one of the most important tips I have for muffin making is not to over mix the ingredients – this will lead to a tough-textured muffin. Stir the wet ingredients into the dry just until the two are barely combined – it’s okay if you still see a small bit of the dry ingredients. Don’t worry, by the time you spoon the batter into the muffin tin cups, all the dry ingredients will get incorporated.

In a perfect muffin, look for texture that is uniform and neither soggy nor too dry and that has a medium crumb that is moist and tender and somewhat loose. A well-baked muffin will also reveal round gas holes that are uniformly distributed as shown in the photo below.

Zucchini Granola Muffins
Zucchini Granola Muffins

I like to start the muffins baking in a really hot oven (475°F) and then immediately reduce the heat (down to 400°F for these) when I place the muffins in the oven. It’s important that the oven is preheated. I find this quick start of high heat helps the muffins to rise really quickly at the beginning of the baking period and will give them that nice symmetrically-formed, slightly rounded dome-shaped top that is customary in muffins (see photo below). A well-formed muffin should not have any sharp peak or knob on the top.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

The crust of a good muffin should be thin and tender with a rough, pebbled surface.  The muffin, on all sides (including the bottom), should have a uniformly browned crust with no sign of darkness or burning.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

I do not recommend using paper liners in the muffin tins for these as the muffins won’t have a nice brown crust and I find some of the muffin sticks to the liners – these taste too good to lose any to a paper liner!

I have used The Bistro’s Great Nut-free Granola in this recipe.  This is my own recipe that you can find here. It’s quite easy to make.

The Bistro's Great Nut-free Granola
The Bistro’s Great Nut-free Granola

The muffin recipe has not been tested using any other kind of granola than my own recipe. Therefore, if you choose to use other granola as an ingredient in these muffins, the results may differ as some granola is loose texture while another type may be large and clumped together.  This will obviously affect the amount of granola needed in the recipe.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

While these are delightful warm from the oven, the muffins also freeze well – all I do is simply split them in two, add a slather of butter, put the two halves back together, and wrap them tightly in plastic wrap then pop them in to a freezer bag. This makes lunch packing quick and easy on work day mornings.

Best Zucchini Granola Muffins
Best Zucchini Granola Muffins

(printable recipe follows at end of this post)

Best Zucchini Granola Muffins

Ingredients:

1⅔ cup all-purpose flour

⅓ cup whole wheat flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

2½ tsp cinnamon

⅛ tsp nutmeg

2 tsp finely grated orange rind

1¼ cups of The Bistro’s Great Nut-free Granola

 

2 extra-large eggs, slightly beaten

¾ cup brown sugar, firmly packed

½ cup vegetable oil

1 tsp vanilla

⅓ cup milk

1 cup coarsely grated zucchini

⅔ cup applesauce

Apx. ¼ – ⅓ cup granola for topping (optional)

Method:

Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.

In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Stir in orange rind and mix in the granola. Set aside.

In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk.  Stir in the zucchini and applesauce just until well combined.

Pour the wet ingredients into the dry and stir only until mixed. Do not overmix.  Spoon batter into prepared muffin tins, filling each cup a generous ¾ full.  Sprinkle some granola on top of each muffin, if desired.

Transfer muffins to oven and immediately reduce the oven temperature to 400°F.  Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.

Yield:  14-16 standard-sized muffins

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Best Zucchini Granola Muffins

Yield: 14-16 standard-sized muffins

Ingredients

  • 1 2/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tsp finely grated orange rind
  • 1¼ cups of The Bistro’s Great Nut-free Granola
  • 2 extra-large eggs, slightly beaten
  • ¾ cup brown sugar, firmly packed
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1 cup coarsely grated zucchini
  • 2/3 cup applesauce
  • Apx. ¼ - 1/3 cup granola for topping (optional)

Instructions

  1. Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.
  2. In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in orange rind and mix in the granola. Set aside.
  3. In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk. Stir in the zucchini and applesauce just until well combined.
  4. Pour the wet ingredients into the dry and stir only until mixed. Do not overmix. Spoon batter into prepared muffin tins, filling each cup a generous ¾ full. Sprinkle some granola on top of each muffin, if desired.
  5. Transfer muffins to oven and immediately reduce the oven temperature to 400°F. Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  6. Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.
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Best Zucchini Granola Muffins
Best Zucchini Granola Muffins