August 16, 2021

Honey Chai Zucchini Apple Muffins

I’ve shared quite a few savory zucchini recipes this summer, so I thought it was time for another sweet one! These Honey Chai Zucchini Apple Muffins are lightly sweetened, perfectly spiced, and delightfully tender treats for breakfast or snack time. 

These have quickly become a new favorite in my family, and each test batch was devoured happily by my taste-testers. They’re a delicious balance of tart and sweet thanks to the diced apple pieces and honey, but also have a wonderful flavor from the chai-inspired spices mixed in. With the apples and spices, it’s a gentle reminder of the fall weather and changing of the season that is just around the corner. 

I don’t peel the diced apple for these muffins. I like to keep the extra fiber in these muffins, which helps make them a satisfying snack for anytime of day. They’re also a nice, sweet ending to a savory breakfast with the last of your morning coffee or tea. Honey Chai Zucchini Apple Muffins will help you use up garden zucchini well into the end of the season! 

Ingredients assembled for Honey Chai Zucchini Apple Muffins
Assemble your ingredients.

Diced green apple and grated zucchini on a cutting board
Dice the apple and grate the zucchini.

Stages of mixing up the muffin batter
Mix up the muffin batter, starting by whisking together the wet ingredients in a medium bowl. Combine the dry ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients and mix until just barely combined. Gently fold in the diced apple and grated zucchini to finish mixing.

Side y side of muffin batter in the pan and baked muffins in the pan
Divide the muffin batter equally among 12 prepared muffin cups. Bake until golden and a toothpick inserted in the center comes out clean.

Enjoy Honey Chai Zucchini Apple Muffins with your morning coffee or tea!

Honey Chai Zucchini Apple Muffins

These Honey Chai Zucchini Apple Muffins are lightly sweetened, perfectly spiced, and delightfully tender treats for breakfast or snack time.


Kira Freed - The Joyful Plateful











1 cup almond flour

3/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cardamom

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 cup unsweetened applesauce 

1/2 cup honey

4 Tbsp. coconut oil, melted

2 eggs

2 tsp. vanilla extract

1 cup grated zucchini

1 cup diced tart apple


  1. Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin pan (or use paper liners); set aside. 
  2. In a large mixing bowl, combine dry ingredients: almond flour, all-purpose flour, baking powder, baking soda, salt, and spices.
  3. In a medium mixing bowl, whisk together wet ingredients: applesauce, honey, melted coconut oil, eggs, and vanilla extract. 
  4. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just combined, then fold in grated zucchini and diced apple. Fold together until ingredients are incorporated, but being careful not to overmix. 
  5. Divide batter evenly among the 12 muffin cups. Bake at 350 degrees F for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 
  6. Allow the muffins to cool in the pan 10-15 minutes, then remove to a wire cooling rack to cool completely. Store muffins in an airtight container for 1-2 days. 
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe