I’m always looking for healthier alternatives to classic recipes. My boys absolutely love fruit muffins. It doesn’t matter what kind of fruit is in the muffins, they just love the way fruit and cake combine. So, when I ran across these muffins, I just had to give them a try. They were just as good as the original, if not better.
These muffins are very moist thanks to the zucchini and no flour. I also love the pumpkin pie spice in these muffins. In my opinion pumpkin spice is one of those underappreciated spices. I love using it in all kinds of breads and muffins. So, if you want a healthier alternative to a classic muffin, then give this recipe a try.
Peel the zucchini and then shred it in a food processor. Pour the shredded zucchini onto a paper towel and wring as much liquid out of the zucchini as possible.
Peel the apple and take out the core. Place the apple in the food processor and shred.
Throw the shredded zucchini and apple into a large bowl. Add the peanut butter, honey, eggs, baking powder, vanilla and pumpkin pie spice. Add a dash of salt and then mix it all together until combined. Scoop the batter into a muffin tin lined with cupcake papers. Bake the muffins at 350 degrees for 25-30 minutes.