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A whole grain peanut butter chocolate chip zucchini muffin with a bite out of it showing the tender inside.

Peanut Butter Chocolate Chip Zucchini Muffins

Olivia Daly
These whole grain peanut butter chocolate chip zucchini muffins work amazingly for breakfast on the go or after school snacks. Full of delicious peanut butter flavour and the perfect texture from the zucchini.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast, Snack
Servings 12
Calories 245 kcal

Ingredients
  

  • 1 1/4 cups (200g) finely grated zucchini
  • 1/2 cup (110g) smooth peanut butter
  • 2 large eggs
  • 1/2 cup (160g) maple syrup
  • 1 cup (220g) unsweetened almond milk (or any kind of milk)
  • 1/4 cup (45g) canola oil (or other neutral oil)
  • 1/2 tsp vanilla extract
  • 2 1/2 cups (300g) whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup (55g) mini semi sweet chocolate chips
  • 2 tbsp peanut butter, warmed (optional drizzle)

Instructions
 

  • Lay the grated zucchini on top of a couple layers of paper towel or on a thinner tea towel. Over a large mixing bowl, squeeze as much moisture out of the zucchini as you can into the bowl. Set the squeezed zucchini aside for now.
  • In the same mixing bowl, add the peanut butter. Whisk until it's combined with the zucchini juice. Add the eggs and maple syrup and whisk until well combined. Add the milk, oil and vanilla extract and whisk until combined.
  • Add the flour, baking powder, baking soda and salt. Using a spatula, fold everything together until half combined. Then add in the chocolate chips and zucchini from earlier. Continue folding everything together until just combined.
  • Let the batter rest for 15 minutes and preheat the oven to 425℉ while you wait.
  • Line or spray 12 muffin tins. Fill each tin to almost overflowing. Use all of the batter! As we've rested the batter, it won't actually spill out the sides. If you want to add the additional peanut butter, put 1 tsp on top of each unbaked muffin and gently swirl with a toothpick or butter knife.
  • Bake at 425℉ for 5 minutes and then without opening the oven door, drop the temperature to 350℉ and bake for an additional 14-18 minutes or until they spring back when touched or a toothpick comes out clean. Store them in an airtight container for up to 3 days and enjoy!

Nutrition

Serving: 1 muffinCalories: 245kcalCarbohydrates: 33gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 31mgSodium: 230mgPotassium: 243mgFiber: 4.2gSugar: 12gCalcium: 112mgIron: 1.6mg
Keyword peanut butter chocolate chip zucchini muffins, peanut butter zucchini muffins
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