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In the quest for healthier eating, incorporating vegetables into our diets can sometimes feel like a chore. However, with innovative recipes like Savory Parmesan Zoodle Muffin Bakes, enjoying nutritious ingredients becomes a delightful experience. This recipe is an exciting twist on traditional muffins, utilizing zucchini noodles—more commonly referred to as zoodles—as the star ingredient. Zoodles are not only a great way to sneak in extra vegetables, but they also bring a unique texture and flavor to baked goods that you might not expect.

Savory Parmesan Zoodle Muffin Bakes

Discover the delightful Savory Parmesan Zoodle Muffin Bakes, a healthy twist on traditional muffins perfect for breakfast, snacks, or sides. Made with zucchini noodles, these gluten-free muffins are packed with flavor and nutrients. Enjoy the unique texture of zoodles combined with Parmesan cheese and almond flour, creating a deliciously moist treat. Easy to prepare and full of health benefits, these muffins are a tasty way to sneak more vegetables into your diet. Embrace this healthy recipe and enjoy a satisfying bite anytime!
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Ingredients
  

2 medium zucchinis, spiralized into zoodles

1 cup grated Parmesan cheese

4 large eggs

1/2 cup almond flour (or all-purpose flour)

1/4 cup chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup chopped fresh parsley (optional)

Olive oil spray (for muffin tin)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard muffin tin with olive oil spray or use silicone muffin liners.

    Prepare the Zoodles: Place the spiralized zucchini in a clean kitchen towel or paper towels. Squeeze out excess moisture to avoid soggy muffins.

      Mix Ingredients: In a large mixing bowl, whisk together the eggs, almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper until well combined.

        Add Zoodles and Green Onions: Fold in the drained zoodles and chopped green onions until they are evenly coated with the egg mixture. If desired, stir in the fresh parsley for added flavor and color.

          Fill Muffin Tins: Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full. Use a spoon or spatula to press down slightly to ensure they hold together during baking.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.

              Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

                Storage Tips: Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

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