Zucchini Breakfast Muffins -

In recent years, breakfast muffins have surged in popularity, becoming a beloved staple for those seeking a quick yet delicious morning option. These versatile treats are not only convenient but also provide an opportunity to incorporate a variety of nutritious ingredients. Among the many flavors available, Zucchini Breakfast Muffins stand out as a delightful choice that balances taste and health seamlessly.

Zucchini Breakfast Muffins

Kickstart your morning with these delicious Zucchini Breakfast Muffins! Packed with vitamins and fiber, zucchini adds moisture and health benefits to each bite. This versatile recipe allows you to customize your muffins with add-ins like nuts or chocolate chips, making them a hit for all ages. Simple to prepare, nutritious, and satisfying, these muffins are perfect for busy mornings or as a wholesome snack anytime. Enjoy a tasty and healthy start to your day!

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Ingredients

1 medium zucchini, grated (approximately 1 cup)

1 cup all-purpose flour (substitute with 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 (optional: walnuts or pecans)

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

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing each cup to prevent the muffins from sticking.

Prepare the Zucchini: Use a box grater or food processor to grate the zucchini. If your zucchini is particularly watery, place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. Set the drained zucchini aside for later use.

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Use a whisk to mix the ingredients together until they are evenly incorporated and free of lumps.

Combine the Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, eggs, vegetable oil, and vanilla extract. Mix until the wet ingredients are smooth and well combined.

Combine the Mixtures: Gradually pour the wet mixture into the bowl with the dry ingredients. Gently stir the two mixtures together using a spatula or wooden spoon, mixing only until just combined. It’s acceptable for the batter to remain slightly lumpy; avoid overmixing to keep the muffins light and fluffy.

Fold in Zucchini and Add-Ins: Carefully fold in the grated zucchini, followed by the chopped nuts and/or chocolate chips if you are using them. This will enhance the muffins' texture and impart a delicious flavor profile.

Fill the Muffin Tin: Using a spoon or an ice cream scoop, distribute the batter evenly among the muffin cups, filling each cup approximately 3/4 full to allow room for rising.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, ensuring a soft texture.

Serve: These muffins can be enjoyed warm or at room temperature, making them ideal for a quick breakfast or a healthy snack on the move.

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

- Presentation Tips: For an attractive presentation, arrange the muffins on a decorative platter, dust them lightly with powdered sugar, or serve with a side of fresh fruit for a colorful contrast.