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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.
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
⅓ cup coconut oil
⅓ 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
1Preheat oven to 350F and line a muffin tray with silicone liners
2In a mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, salt, and cinnamon.
3In 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.
4Pour the wet mixture into the dry mixture and stir until just combined.
5Fill 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
⅓ cup coconut oil
⅓ 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
1Preheat oven to 350F and line a muffin tray with silicone liners
2In a mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, salt, and cinnamon.
3In 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.
4Pour the wet mixture into the dry mixture and stir until just combined.
5Fill 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
