Zucchini, Apple and Raisin Muffins

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 1
  • Makes 1 dozen
  • Freezes



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 12-cup muffin tin or line it with paper liners.
  2. In a bowl, combine both flours with the baking powder, baking soda, cinnamon and salt.
  3. In a large bowl, whisk together the eggs, brown sugar, applesauce and oil. Using a wooden spoon, stir in the zucchini, raisins and dry ingredients until everything is just moistened. Divide the batter among the muffin cups. Sprinkle with the pumpkin seeds, if desired.
  4. Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool on a wire rack.


The muffins will keep for 3 to 4 days in an airtight container at room temperature.

To help you with this recipe

New 12 Muffin Pan

This RICARDO muffin pan lets you easily bake scrumptious cupcakes and muffins as well as a variety of homemade desserts and hors d’oeuvres. Its non-stick coating ensures excellent heat distribution, easy unmoulding and efficient cleaning.

16.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.