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When creating your Zesty Green Goodness Muffins, you have the opportunity to elevate their flavor, texture, and nutritional profile with optional ingredients. Consider adding chopped walnuts or pecans for a delightful crunch and a boost of healthy fats. Walnuts are rich in omega-3 fatty acids, which are beneficial for heart health, while pecans provide a sweet, buttery flavor that complements the muffins beautifully.

5-Min Healthy Zucchini Muffins Treats

Discover the joy of healthy baking with Zesty Green Goodness Muffins! These delicious treats combine zucchini, whole grains, and optional add-ins like nuts and dried fruits for a satisfying snack perfect for any time of day. Packed with nutrients and moisture, these muffins are a great way to sneak in veggies for both kids and adults. Easy to personalize, they deliver a burst of flavor while supporting your healthy lifestyle. Try this simple recipe for nutritious muffins that don't compromise on taste!
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Ingredients
  

2 medium zucchinis, grated (approximately 2 cups)

1 cup whole wheat flour

1 cup rolled oats

1/2 cup almond milk (or any plant-based milk of your choice)

1/3 cup honey or maple syrup

1/4 cup coconut oil, melted

1 large egg (or 1 flax egg for a vegan option)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional for a sweeter twist)

Instructions
 

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

    Prepare the Zucchini: Using a box grater or a food processor, grate the zucchinis. Place the grated zucchini in a clean kitchen towel and twist the towel to wring out the excess moisture. This step is crucial to avoid soggy muffins.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the almond milk, honey (or maple syrup), melted coconut oil, and the egg until the mixture is smooth and well combined.

        Combine Dry Ingredients: In a separate bowl, mix the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and sea salt. Stir well to ensure an even distribution of the leavening agents.

          Integrate Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the muffins remain light and fluffy.

            Fold in Zucchini and Optional Add-Ins: Carefully fold in the prepared grated zucchini along with any optional chopped nuts and dark chocolate chips, if using. Mix until evenly distributed.

              Divide the Batter: Using a spoon or ice cream scoop, equally distribute the muffin batter into the prepared muffin cups, filling each cup about three-quarters full.

                Bake: Place the muffin tin into the preheated oven and bake for approximately 15-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

                  Cool and Serve: Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely.

                    Enjoy: Delight in your healthy zucchini muffins while warm, or store any leftovers in an airtight container at room temperature for up to a week. Perfect for a quick breakfast or snack!

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