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.
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.
0 servings