Gluten Free Apple and Zucchini Muffins

This will be divisive, and I’m often told it’s odd, but I don’t like sandwiches. As in, I’ll never eat one. The thought of soggy bread loaded with cold fillings and wrapped in cling film gives me the ick. I will make an exception for a toasted sandwich, but that’s as far as it goes. It doesn’t matter how good the bread is or how expensive the fillings are, it’s a hard no from me.

I can’t really explain it. Much to my mother’s frustration growing up, I’ve never liked them, which meant I ate a lot of peanut butter or cheese and crackers for lunch instead. Thankfully, these days there are far more options when I need a portable lunch or find myself in a situation where sandwiches seem to be the only thing on offer.

One of those options is these Gluten Free Apple and Zucchini Muffins.

While they’re still a muffin and not exactly a complete meal, they’re loaded with fresh apple and zucchini, ground almonds and Greek yoghurt for a little extra protein, and they’re light on the sugar. This isn’t the kind of muffin that leaves you hungry again half an hour later. I packed a couple of these along with some yoghurt for lunch during a long day on the water and was pleasantly surprised by how well they kept me going.

If you’d like to reduce the sugar even further, skip the pecan streusel topping and fold chopped pecans directly into the batter instead. These muffins keep well for up to a week in the fridge, freeze beautifully, and can be made as regular, large or mini muffins.

And for those who tend to turn their noses up at zucchini, I promise you won’t know it’s there. It’s simply doing the behind-the-scenes work of keeping everything soft and moist while adding some green veggies into the mix.

Worth Making?

• Yes — if you’re looking for a breakfast or lunch muffin that doesn’t taste like dessert pretending to be breakfast
• Yes — if you have zucchini lurking in the fridge and need a more exciting use for it than another loaf
• Yes — if you want something that keeps well for lunches, sailing days, road trips or grab-and-go snacks/light meals
• Skip it — if your ideal muffin is sweet and cake like
• Skip it — if you’re expecting the zucchini to make this a health food, its a healthier muffin but still a muffin
• Skip it — if you’re firmly in the “vegetables do not belong in baked goods” camp, although I’d argue you’re missing out

Make it your own way

• Fold chopped pecans into the batter instead of using the crumble topping for a less sweet version
• Swap the pecans for walnuts, hazelnuts or almonds depending on your preference or what you have on hand
• Add the zest of an orange for a brighter flavour that works particularly well with the apple
• Stir through a handful of raisins, chopped dates or dried cranberries
• Replace the cinnamon with mixed spice or a pinch of cardamom for a different flavour profile
• Make them as mini muffins for lunchboxes or quick pop in mouth snacks
• Serve warm with a little butter if you’re firmly of the belief that butter improves almost everything
• Add a spoonful of peanut butter or almond butter alongside one for a more substantial meal