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In the quest for healthy snacks and side dishes, the Savory Parmesan Zoodle Muffin Bakes emerge as a delightful solution that satisfies both taste buds and nutritional needs. These muffins are not only packed with flavor but also offer a guilt-free indulgence that can fit seamlessly into a variety of dietary preferences, including low-carb and gluten-free diets. The combination of zucchini noodles, or zoodles, with the rich taste of Parmesan cheese, fresh herbs, and colorful vegetables makes for an irresistible treat that can be enjoyed any time of day.

Savory Parmesan Zoodle Muffin Bakes

Discover a deliciously healthy snack with Savory Parmesan Zoodle Muffin Bakes! These guilt-free muffins combine spiralized zucchini noodles, rich Parmesan cheese, and fresh herbs, creating a flavorful treat perfect for low-carb and gluten-free diets. Packed with nutrients and easy to make, these muffins are great for any time of day. Enjoy their versatility by pairing them with dips or your favorite drinks, and get creative with your ingredients for a personalized twist!
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Ingredients
  

2 medium zucchinis (zoodles)

1 cup grated Parmesan cheese

1 cup almond flour

3 large eggs

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme mix)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cherry tomatoes, halved

1/4 cup fresh basil, chopped

Olive oil spray (for greasing muffin tin)

Instructions
 

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

    Prepare the Zoodles: Spiralize the zucchinis using a spiralizer or a grater. If spiralizing, use the thicker blade for chunkier zoodles. Place the zoodles in a clean dish towel or cheesecloth and squeeze out excess moisture.

      Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, grated Parmesan cheese, baking powder, garlic powder, onion powder, dried Italian herbs, salt, and black pepper. Stir well to combine.

        Combine the Wet Ingredients: In a separate bowl, crack the eggs and whisk them together until well combined. Add the squeezed zoodles into the egg mixture and stir until evenly coated.

          Combine Everything: Pour the zoodle mixture into the bowl with the dry ingredients. Gently fold until everything is well incorporated. Take care not to over-mix. Gently fold in the halved cherry tomatoes and chopped basil.

            Fill the Muffin Tin: Evenly spoon the zoodle mixture into the prepared muffin tin, filling each cup about three-quarters full.

              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: Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature as a savory snack or side dish.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins