Peanut-Butter Zucchini Muffins

 1 medium zucchini, shredded
 1 cup whole wheat pastry flour
 ¼ cup all purpose white flour
 ¾ cup sprouted oats
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp sea salt
 ¼ tsp cinnamon
 1 mashed ripe banana
 2 tbsp peanut butter
  cup coconut oil
  cup date syrup/maple syrup (make sure it's pure syrup without added sugars)
 2 eggs
 1 (5.3 oz) cup coconut yogurt alternative (we use Coyo Natural Coconut Yogurt) or any yogurt of choice
 2 tsp vanilla extract

1

Preheat oven to 350F and line a muffin tray with silicone liners

2

In a mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, salt, and cinnamon.

3

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.

4

Pour the wet mixture into the dry mixture and stir until just combined.

5

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.

Ingredients

 1 medium zucchini, shredded
 1 cup whole wheat pastry flour
 ¼ cup all purpose white flour
 ¾ cup sprouted oats
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp sea salt
 ¼ tsp cinnamon
 1 mashed ripe banana
 2 tbsp peanut butter
  cup coconut oil
  cup date syrup/maple syrup (make sure it's pure syrup without added sugars)
 2 eggs
 1 (5.3 oz) cup coconut yogurt alternative (we use Coyo Natural Coconut Yogurt) or any yogurt of choice
 2 tsp vanilla extract

Directions

1

Preheat oven to 350F and line a muffin tray with silicone liners

2

In a mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, salt, and cinnamon.

3

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.

4

Pour the wet mixture into the dry mixture and stir until just combined.

5

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.

Peanut-Butter Zucchini Muffins

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