Zucchini Muffins

with Apple Cranberry Granola 

Is your garden overflowing with zucchini yet? 🥒 Keep things sweet by baking up a batch of these incredibly moist Zucchini Muffins! The secret weapon? We baked our Apple Cranberry Granola right into the batter and used it as a crunchy streusel topping. Perfect for grab-and-go beach mornings! 🌊🧁

 

Yields: 12 servings |  Prep Time: 15 minutes  |  Cook Time: 22 minutes 

What You'll Need

• 1.5 cups grated fresh zucchini (squeezed to drain excess water)
• 1.5 cups whole wheat flour
• 2 eggs
• 1/2 cup maple syrup & 1/2 cup unsweetened applesauce
• 1 cup True California Apple Cranberry Granola (divided)
  

Steps

1. Whisk eggs, maple syrup, and applesauce in a bowl. Stir in grated zucchini.
2. Fold in the flour and 1/2 cup of the granola until just combined.
3. Divide batter into a lined 12-cup muffin tin.
4. Sprinkle the remaining 1/2 cup of granola heavily over the tops.
5. Bake at 350°F for 20-22 mins until a toothpick comes out clean.