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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

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.