Healthy Zucchini Muffins 

With an easy method (no squeezing zucchini required!) and super moist results, these healthy Zucchini Muffins are a yummy breakfast or snack (that you’ll enjoy, too!).

Ingredients 

1

– Zucchini – Rolled oats – Cinnamon and vanilla – Baking powder  – Baking soda – Applesauce – Neutral oil

– Maple syrup – Whole wheat flour – Chocolate chips, optional

Add

2

Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin. Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.

Process

3

Add the rest of the ingredients, except the flour and chocolate chips, and process for about 30 seconds.

Pulse

4

Add the flour and chocolate chips, if using, and pulse to just combine. (The batter will be thick.)

Divide

5

Divide batter among the prepared muffin tin, and bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.

Cool

6

Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Store

7

Serve warm or store for later. Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months.

Healthy Zucchini Muffins

Click the link below to see the full recipe, more tips and possible dietary replacements.