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In recent years, the trend of healthy baking has gained significant traction, as more people seek to indulge their sweet tooth without compromising their health. This movement has led to the creative incorporation of vegetables into baked goods, transforming traditional recipes into nutritious alternatives. One delightful example of this trend is the Zucchini Bliss Muffins. These muffins are not only a fantastic way to sneak in some veggies, but they also boast an impressive array of health benefits while remaining irresistibly delicious. The Zucchini Bliss Muffins can be enjoyed for breakfast, as an afternoon snack, or even as a dessert, making them a versatile addition to any meal plan.

5-Min Healthy Zucchini Muffins Treats

Discover the joy of healthy baking with Zucchini Bliss Muffins! These delightful treats are perfect for satisfying your sweet cravings without sacrificing nutrition. Made with fresh zucchini, whole wheat flour, oats, and natural sweeteners, they offer a moist and flavorful experience. Packed with vitamins and fiber, these muffins are not only versatile for various dietary needs but also a delicious way to sneak in some veggies. Enjoy them for breakfast, as a snack, or a guilt-free dessert!
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Ingredients
  

1 medium zucchini (approximately 1 cup, shredded)

1 cup whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar or coconut sugar

1/4 cup honey or maple syrup

1/4 cup unsweetened applesauce

1/4 cup plain Greek yogurt

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Optional: 1/2 cup dark chocolate chips or chopped nuts for added texture

Instructions
 

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper liners or lightly greasing each cup.

    Prepare the zucchini: Rinse the zucchini under cold water. Using a box grater or a food processor, shred the zucchini finely. Transfer the shredded zucchini to a clean kitchen towel or a few layers of paper towels. Gently squeeze to remove excess moisture, then set it aside.

      Mix the wet ingredients: In a large mixing bowl, combine the honey (or maple syrup), brown sugar (or coconut sugar), applesauce, Greek yogurt, the large egg, and vanilla extract. Use a whisk to blend the ingredients until the mixture is smooth and fully combined.

        Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt until evenly mixed.

          Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix, as this can affect the texture of your muffins. Once just combined, fold in the shredded zucchini along with any optional dark chocolate chips or nuts, ensuring they are evenly distributed without overworking the batter.

            Fill the muffin tin: Use a spoon or ice cream scoop to fill each muffin cup with batter, filling them about two-thirds full. This allows space for the muffins to rise while baking.

              Bake the muffins: Place the muffin pan in your preheated oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                Cool and enjoy: Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This slight cooling step helps retain their moisture.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | Makes 12 muffins

                    - Presentation Tips: Arrange the muffins on a decorative plate or tiered stand. Consider dusting them lightly with powdered sugar or drizzling with a little extra honey for an appealing finish. Enjoy them warm or at room temperature!