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In recent years, there has been a notable shift in the culinary world towards healthier dessert options. As people become more health-conscious, the demand for sweets that not only satisfy cravings but also provide nutritional benefits has surged. This trend has given rise to innovative recipes that incorporate wholesome ingredients without compromising on flavor. One such delightful creation is the Zucchini Churro Muffin—a scrumptious blend of a beloved classic and a nutritious twist that makes desserts easier to enjoy guilt-free.

Zucchini Churro Muffins

Discover the perfect blend of healthy and indulgent with Zucchini Churro Muffins! These delightful treats combine the warm flavors of cinnamon and sugar with the nutritious benefits of zucchini, making them a guilt-free snack or dessert. Enjoy tender and moist muffins with a satisfying crunch from the cinnamon-sugar topping, ideal for breakfast, snacks, or after-dinner treats. Learn how to incorporate this versatile veggie into your baking and enjoy a deliciously nutritious twist on a classic favorite.
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Ingredients
  

For the Muffins:

1 ½ cups grated zucchini (excess moisture squeezed out)

1 cup all-purpose flour

½ cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

⅓ cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

¼ cup granulated sugar

1 teaspoon ground cinnamon

2 tablespoons melted butter (for brushing)

Instructions
 

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

    Prepare the Dry Ingredients: In a medium mixing bowl, thoroughly whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon until combined. Set this bowl aside.

      Mix the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil (or melted coconut oil), and vanilla extract. Whisk the ingredients together vigorously until the mixture is well blended and has a fluffy texture.

        Incorporate the Zucchini: Gently fold the grated zucchini into the wet mixture using a spatula. Ensure the zucchini is well distributed throughout the batter.

          Combine Wet and Dry Mixtures: Gradually add the bowl of dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing; it’s perfectly fine to have a few small lumps remaining.

            Fill the Muffin Tin: Using a spoon or an ice cream scoop, fill each muffin cup in the prepared tin with batter, filling them about ¾ of the way full for optimal rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Prepare Cinnamon Sugar Coating: While the muffins are baking, mix the granulated sugar and ground cinnamon together in a small bowl to create the coating.

                  Apply the Coating: Once the muffins are finished baking, allow them to cool in the tin for about 5 minutes. After cooling slightly, brush the tops of each muffin generously with melted butter before rolling them in the cinnamon-sugar mixture until they are fully coated.

                    Serve and Enjoy: Allow the muffins to cool slightly before serving. These Zucchini Churro Muffins pair wonderfully with a cup of coffee or tea, making for a delightful treat any time of day!

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 servings