Apple & Zucchini Muffins

We leave the apple skin on so we get the benefits from the pectin found in the skin. Pectin is used as a gelling agent in food manufacturing and has a smiliar effect in the large intestines. It helps bind substances, bulks and soften stools, to get them moving regularly.


  • 2 granny smith apples – grated with skin on
  • 1 zucchini – grated with skin on.
  • ½ cup coconut oil
  • 2 eggs
  • 1/3 cup coconut sugar
  • 2 cups of wholemeal spelt flour
  • 2 tsp of baking powder
  • 1 tsp cinnamon
  • ¼ cup walnuts – crushed (optional)


  1. Preheat oven to 180 degrees. Either grease muffin tin or prepare patty cake papers.
  2. Combine apples, zucchini, eggs, coconut oil, eggs and sugar and mix well.
  3. In a separate bowl add flour, baking powder, cinnamon and walnuts and mix well. Combine wet and dry ingredients together and use a spatula to mix through.
  4. Spoon into muffin tin or papers and bake in the oven for 25 minutes or until cooked through.

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