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RECIPE

Chocolate Chip Zucchini Oatmeal Muffins

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These Chocolate Chip Zucchini Oatmeal Muffins are so easy to throw, bake up in 20 minutes, and are beyond delicious. Made from blended oats, naturally sweetened with applesauce + a little maple syrup, rocking a cup of grated zucchini, and studded with chocolate chips, these healthy muffins make for the perfect one-the-go breakfast and tasty snack.

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ABOUT

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PREP TIME

5 mins

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COOK TIME

25 mins

SERVINGS

12 muffins

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– Preheat oven and line a muffin tin with liners. – Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can.

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1-2

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– Place drained zucchini in a medium bowl. Add applesauce, milk, maple syrup, eggs, oil, and vanilla. Whisk to combine. Set aside.

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3

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– Pour oats, cinnamon, nutmeg, baking powder, baking soda, and salt into your blender. Pulse until very finely ground and the oats resemble a fine flour. I find running my blender, stopping and shaking my blender a bit and running it again helps to ensure that the oats are evenly pulverized.

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4

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– Once oat mixture is finely ground, pour it into the bowl with the zucchini and wet ingredients. Stir with a spatula to combine into a batter.

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– Add chocolate chips to the batter and fold them in.

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– Portion the batter out between the muffin tin holes. Sprinkle extra chocolate chips on top of the muffins if desired. – Bake until a toothpick inserted into the middle comes out clean.

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7-8

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– Let your muffins cool before enjoying. Baked goods firm up as they cool and will release muffin tin liners easier. If saving for later, allow the muffins to cool completely before transferring to an air-tight container. Store in fridge or in freezer.

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ENJOY!

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AUTHOR

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