Peanut Butter Chocolate Chip Zucchini Muffins

Peanut Butter Chocolate Chip Zucchini Muffins
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    24 People
  • VIEWS
    42

These muffins offer a delightful blend of sweet and subtly spiced flavors, perfect for a comforting breakfast or afternoon treat. The zucchini adds moisture and a touch of wholesome goodness, while the peanut butter and chocolate chips create an irresistible indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    23 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    2 g
  • Sodium
    181 mg
  • Sugar
    21 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Prepare a 24-cup muffin tin by greasing each cup or lining with paper muffin liners. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garam masala until well combined. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, beat the eggs, sugar, and applesauce together until smooth and well blended. Add the grated zucchini, cocoa powder, and vanilla extract to the wet ingredients, stirring until just combined. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix, as this can result in tough muffins. (5 minutes)

Image Step 05
05 Step

Recipe View 3 mins Gently fold in the peanut butter and chocolate chips until they are evenly distributed throughout the batter. (3 minutes)

Image Step 06
06 Step

Recipe View 7 mins Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (7 minutes)

Image Step 07
07 Step

Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (25 minutes)

Image Step 08
08 Step

Recipe View 10 mins Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

For best results, use freshly grated zucchini. Squeeze out any excess moisture before adding it to the batter.
If you don't have garam masala on hand, you can substitute with a mix of cinnamon, nutmeg, and cloves.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
These muffins can also be frozen for longer storage. Wrap them individually in plastic wrap and store in a freezer-safe bag or container.

Garfield Blanda

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 14 Ratings)
Total Reviews: (4)
  • Camila Schmidt

    These muffins are amazing! The garam masala adds such a unique and delicious flavor.

  • Felicity Kerluke

    My kids love these muffins, and I feel good about sneaking in some veggies.

  • Lonny Larson

    I added a streusel topping for extra sweetness and crunch – highly recommend!

  • Rossie Champlin

    I made these with gluten-free flour and they turned out great!

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