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As the world increasingly shifts towards healthier eating habits, the quest for nutritious and satisfying breakfast options has never been more relevant. Among the myriad of choices available today, zucchini breakfast muffins stand out as a delectable and versatile option that caters not only to health enthusiasts but also to those seeking a quick, tasty bite to start their day. These muffins are not just a trend; they are a perfect combination of flavor, nutrition, and convenience, making them an ideal choice for busy mornings.

Zucchini Breakfast Muffins

Start your day with a delicious and nutritious twist by baking zucchini breakfast muffins! These moist and flavorful treats are packed with vitamins, minerals, and dietary fiber, making them a perfect choice for busy mornings or a delightful snack. With simple ingredients like zucchini, oats, and optional add-ins like nuts or chocolate, you can customize these muffins to your taste. Discover how easy it is to incorporate vegetables into your breakfast routine for a healthy kick!
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Ingredients
  

1 medium zucchini (about 1 cup grated)

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1/2 cup rolled oats

1/2 cup brown sugar (or coconut sugar for a refined sugar free option)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsweetened applesauce

2 large eggs

1/4 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1/2 cup chopped nuts (walnuts or pecans, optional)

1/2 cup chocolate chips (optional, for a sweeter treat)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. If the zucchini is very watery, squeeze out some of the excess moisture using a clean kitchen towel or cheesecloth; set aside.

      Mix the Dry Ingredients: In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.

        Combine the Wet Ingredients: In another bowl, whisk together the applesauce, eggs, vegetable oil, and vanilla extract until smooth.

          Combine Mixtures: Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

            Fold in Zucchini and Add-Ins: Gently fold in the grated zucchini, and if using, the nuts and chocolate chips. This adds delicious texture and flavor to your muffins.

              Fill the Muffin Tin: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Use a spoon or an ice cream scoop for even distribution.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Enjoy these muffins warm or at room temperature! They are perfect for breakfast or a healthy snack on the go.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins