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Zucchini apple muffins are a delightful fusion of flavors and textures that serve as a healthy yet indulgent treat. They are the perfect choice for breakfast, a satisfying snack, or even a sweet dessert option. These muffins combine the mild, slightly earthy flavor of zucchini with the natural sweetness and crispness of apples, creating a baked good that is both nutritious and flavorful. The combination not only makes for a delicious bite but also packs in the goodness of two key ingredients, providing an array of health benefits.

Zucchini Apple Muffins

Discover the delicious blend of flavors in zucchini apple muffins! These tasty treats are perfect for breakfast, snacks, or dessert, combining the mild earthiness of zucchini with the natural sweetness of apples. This article guides you through a nutritious recipe, highlighting key ingredients and their health benefits. Plus, it offers tips for customization and baking techniques to ensure your muffins turn out perfectly every time. Enjoy your healthy baking adventure!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup grated apple (about 1 medium apple, peeled for a smoother texture)

1 ½ cups all-purpose flour

½ cup rolled oats

½ cup brown sugar

¼ cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

½ teaspoon salt

2 large eggs

¼ cup coconut oil (melted, can substitute with vegetable oil)

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

Optional: ½ cup chocolate chips or dried cranberries for added sweetness

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.

    Prepare Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

      Incorporate Zucchini and Apple: Add the grated zucchini and grated apple to the wet mixture. Stir until they are evenly distributed.

        Mix Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.

          Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to dense muffins. If you’re adding nuts, chocolate chips, or cranberries, gently fold them in now.

            Fill Muffin Tin: Divide the batter evenly among the prepared muffin tins, filling each cup about ⅔ full.

              Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

                Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Serve warm, or enjoy at room temperature. They can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

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