Apple Cinnamon Crumble Muffins with Zucchini

These moorishly fluffy apple crumble muffins with zucchini will disappear so fast you'll wish you made a double batch! Home made baked goods are a great way to boost your child's intake of fruit, veggies and fibre. If your child is a little averse to "green bits" then I'd suggest peeling both the apple and the zucchini in this recipe. If they're happy with "bits" in their muffins, then leave the skin on for an extra boost in fibre and nutrition.

Apple Cinnamon Crumble Muffins with Zucchini - makes 12

Ingredients:

1 cup peeled coarsely grated apple

1/2 cup peeled finely grated zucchini 

2 eggs

1/2 cup castor sugar

1/2 cup brown sugar

1 cup wholemeal plain flour

1 tsp baking powder

1 tsp vanilla paste

2 tsp cinnamon

125g butter, softened

Crumble topping:

1/2 cup wholemeal plain flour

1/2 cup rolled oats

1 tsp cinnamon

1/4 cup brown sugar

50g butter, softened

Directions:

Heat oven to 180 ℃. In the bowl on an electric mixer cream butter and sugar until light and fluffy. Add the two eggs, vanilla paste and beat again until fluffy. Mix in sifted flour, baking powder and cinnamon. Stir through grated zucchini and apple. Note: The skin of both the apple and zucchini contain a lot of nutrition, particularly fibre. If your child doesn’t mind “green bits” you can leave the skin on both. If your child rejects “bits” in their food, I’d suggest you peel. Line a 1/2 cup capacity muffin tin. Using an ice cream scoop portion out equal amounts of baking mixture into 12 patty pans. 

For the crumble topping:

Combine wholemeal flour, oats, brown sugar and cinnamon in a bowl. using your fingers rubs the butter into the mixture until it is the consistency of fine breadcrumbs. Spoon over your muffins. If desired top with thin slices of apple.

Cook for 25 mins at 180 ℃ or until a skewer comes out clean and the top is golden brown. 

Freeze for up to 3 months.