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In recent years, there has been a significant shift in the way we view breakfast. The traditional notion of sugary cereals and heavy breakfast meats is giving way to healthier, more nutritious options that prioritize whole ingredients and balanced nutrition. Among these rising trends, Zucchini Blueberry Breakfast Muffins stand out as a clever and delicious way to incorporate both fruits and vegetables into your morning routine.

Zucchini Blueberry Breakfast Muffins

Start your mornings with Zucchini Blueberry Breakfast Muffins, a deliciously nutritious way to incorporate fruits and vegetables into your breakfast routine. These moist muffins combine the subtle flavor of zucchini with the sweet burst of blueberries, making them perfect for any time of day. Easy to prepare, they are adaptable to various dietary needs and provide a wonderful balance of flavors and textures. Enjoy healthful goodness in every bite, whether for breakfast, brunch, or a snack.
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Ingredients
  

1 cup grated zucchini, thoroughly squeezed to remove excess moisture

1 cup fresh blueberries (or frozen, if preferred)

1 cup whole wheat flour

1 cup rolled oats

1/2 cup packed brown sugar

1/4 cup honey or maple syrup

1/4 cup melted coconut oil (you can also use vegetable oil)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (optional)

Instructions
 

Preheat Oven: Start 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 with oil.

    Combine Dry Ingredients: In a spacious mixing bowl, thoroughly whisk together the whole wheat flour, rolled oats, packed brown sugar, baking powder, baking soda, salt, ground cinnamon, and optional nutmeg until they are evenly blended.

      Prepare Wet Ingredients: In a separate bowl, combine the grated zucchini, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk them together until the mixture is smooth and well incorporated.

        Combine Mixtures: Gently pour the wet zucchini mixture into the bowl containing the dry ingredients. Stir the two mixtures together carefully, ensuring that you do not overmix. Once combined, gently fold in the blueberries until they are evenly distributed throughout the batter.

          Fill Muffin Cups: Spoon the muffin batter into the prepared muffin tin, filling each cup approximately 2/3 full. For an added touch, top each muffin with a few extra blueberries on top before baking.

            Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are ready when a toothpick inserted into the center of one comes out clean.

              Cooling Time: Allow the muffins to cool in the tin for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

                Serve and Enjoy: Delight in these moist and flavorful Zucchini Blueberry Muffins warm or at room temperature. They make for a nutritious breakfast or a delicious snack at any time of the day!

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