Peanut-Butter Zucchini Muffins
These peanut butter zucchini muffins hide a whole shredded zucchini and nobody at my table has ever noticed. Banana and date syrup do most of the sweetening, peanut butter makes them rich enough to pass as a treat, and a cup of coconut yogurt keeps them from drying out the way zucchini muffins sometimes do. They bake in 20 to 25 minutes and they’re genuinely better on day two.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
15
Serves: 12
Ingredients
- 1 whole1 whole1 whole Zucchini, medium, shredded
- 1 cup1 cup1 cup Pastry Flour, whole wheat pastry flour
- 1/4 cup1/4 cup1/4 cup All Purpose Flour, white
- 3/4 cup3/4 cup3/4 cup Oats, Rolled, sprouted
- 1 tsp1 tsp1 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- 1/4 tsp1/4 tsp1/4 tsp Cinnamon, Ground
- 1 whole1 whole1 whole Banana, ripe, mashed
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter
- 1/3 cup1/3 cup1/3 cup Coconut Oil
- 1/3 cup1/3 cup1/3 cup Date Syrup, or maple syrup (pure syrup without added sugars)
- 2 whole2 whole2 whole Egg
- 5.3 oz5.3 oz5.3 oz Coconut Yogurt, 1 cup; we use Coyo Natural (or any yogurt of choice)
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F and line a muffin tray with silicone liners.
- In a mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix together all the wet ingredients: mashed ripe banana, peanut butter, coconut oil, syrup, eggs, yogurt, and vanilla. Once well blended, stir in the shredded zucchini.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Fill the muffin tins with the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 216 |
| Fat: | 8 g |
| Carbohydrates: | 29 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 156 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.