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Mini Apple & Zucchini Muffins (gluten free, sulphur free, dairy free)



20 portion(s)


  • 1 zucchini, Chopped into 3 pieces
  • 4 apples, Peeled, cored and quartered
  • 150 grams Coconut Flour
  • 150 grams buckwheat flour
  • 145 grams Maple syrup
  • 65 grams coconut milk
  • 45 grams medjool dates, Pitted
  • 1 tablespoon coconut oil
  • 2 tablespoon tahini


  • 75 grams oats
  • 100 grams linseed
  • 160 grams medjool dates
  • 2 tablespoons Maple syrup
  • 1 tablespoon coconut oil

Recipe's preparation

    Pre-heat oven to 160 degrees celsius.
    Prepare muffin mixture
  1. Place the apples into the mixing bowl and chop for 5 secs on speed 4.5 or until desired consistency is reached. Set aside.

    Place the zucchini into the mixing bowl, grate for 5 secs on speed 5.

    Add the apple mix as well as all other ingredients and blend for 20 secs on speed 7.
  2. Add the oaty topping
  3. -Place all the ingredients into the mixing bowl and process for 10 secs on speed 7 or until a sticky crumble-like mixture forms.

    -After the muffins have cooked for 5-7 mins, take them out and spread the topping evenly on each one.

    -Cook for a further 5 minutes
  4. Cool the muffins
  5. -Stick a knife in one to check that the mixture is cooked (it will come out clean with a few crumbles stuck to it).

    -Allow them to cool for 20 mins as they will finish setting.

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Use gluten free oats to ensure gluten free

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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