Peanut Butter Chocolate Zucchini Muffins
Posted Aug 17, 2017, Updated Sep 02, 2020
This post may contain affiliate links. Please read our disclosure policy.
Peanut Butter Chocolate Zucchini Muffins are the perfect breakfast! This recipe is grain-free, gluten-free, dairy-free has no refined sugar and is paleo-friendly! Plus they are loaded with protein, sneaky veggies and are freezer-friendly!
We have chocolate.
We have peanut butter.
AND we have sneaky veggies.
And we get to eat all three of them for breakfast! I think if there was such a thing as a “spirit recipe” these Peanut Butter Chocolate Zucchini Muffins would be mine.
I mean seriously! You all know that chocolate and peanut butter is my all-time favorite flavor combination {see here, here, here here, and here and just about everywhere on this blog}!
You also know that I have the habit of sneaking veggies into just about everything {don’t believe me, click here, there, anywhere}! AND that breakfast is my absolute favorite meal of the day! Sooo…if you’re anything like me, then these gluten-free Chocolate Zucchini Muffins recipe will quickly become your new favorite morning meal!
Not only do I thoroughly enjoy every bite of these beauties, but my kids really go crazy for them! Sometimes they prefer their muffins slathered with nut butter or sprinkled with cinnamon sugar, but these Peanut Butter Chocolate Zucchini Muffins stand on their own!
My son was SO disappointed when the last one was eaten that we made another batch right away! They really taste amazing {like a brownie in muffin form} and a perfect texture! Plus they’re grain-free, refined sugar free, dairy free AND paleo-friendly! Seriously so much to love!
How do you make Peanut Butter Chocolate Zucchini Muffins
1. Use a Vitamix (or other high-powered blender)
As always when I make sneaky veggie recipes I combine the wet ingredients in the Vitamix. This ensures that the zucchini is completely undetectable {as you can see from the pictures}, which is an absolute must in my house! However I have to pause to tell you something hilarious…I have trained my kids to think that zucchini is a necessary ingredient in muffins! LOL!
I’m totally not kidding either. Even though they can’t see it they know it’s there. And whenever they see me pull out zucchini they get excited! Or when we run out of muffins they will rush to the freezer, grab some shredded zucchini, and put it on the counter to remind me to make more! Dear Vitmaix, I love you for making it so easy to feed my kids veggies! 😉
Peanut Butter Chocolate Zucchini Muffins: Substituions
As always I recommend making these muffins as written! But here are a few potential substitutions!
- Coconut oil. Butter or ghee can be used in place of the coconut oil!
- Peanut Butter. If you choose to use another nut or seed butter {which is totally acceptable…I guess} 😉 you may need to make some adjustments. I use this peanut butter and it’s very runny and smooth. So if you use a firmer nut/seed butter you might need to increase the amount of coconut oil or liquid sweetener by 1-2 TBS or add 1-2 TBS almond milk! Using almond, cashew or sunflower seed butter makes these muffins paleo-friendly!
- Coconut sugar. Any granulated sweetener can be used in place of coconut sugar. Just be sure it complies with your dietary needs!
- And that’s it! Please don’t tamper with the amount or type of flour. Both coconut flour and almond flour have very unique properties so please do not make any substitutions!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Peanut Butter Chocolate Zucchini Muffins
Ingredients
- 2 large overripe bananas about 1 cup, mashed
- 1 cup zucchini shredded
- ¼ cup coconut oil melted
- ¼ cup creamy peanut butter
- 2 TBS maple Syrup
- 1 tsp vanilla extract
- 2 eggs lightly beaten
- ¼ cup of coconut flour
- ¼ cup almond flour
- ¼ cup cocoa powder
- 2 TBS coconut sugar
- ½ teaspoon of baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin (line if desired). Set aside.
- Combine coconut flour, almond flour, cocoa powder, coconut sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Set aside.
- In a large, glass mixing bowl (or on a stovetop over low heat) melt together coconut oil and peanut butter (for about 1 minute on high), stir until combined.
- Put the zucchini and mashed banana into the container of your Vitamix blender. Blend until smooth (about 15-30 seconds)
- Add the melted peanut butter/coconut oil mixture, maple syrup and vanilla and blend until smooth.
- Add eggs and blend until just combined.
- Pour wet ingredients from the Vitamix into the bowl with the dry ingredients. Stir until completely combined.
- Gently mix in chocolate chips.
- Pour about ¼ cup batter into each prepared muffin well until all the batter is used.
- Bake for 20-25 minutes, until top is set and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before gently removing each muffing from the pan to a wire rack to cool.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you feel about muffins in your house?! We live on muffins! I can’t seem to keep them around because they get eaten as fast as I can bake them!
Question: What would be your ideal muffin flavor combination?! I would love suggestions from you to make your spirit muffin! 😉
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
I love sneaking zucchini in to muffins and sweet breads. It’s one of my favorite mom hacks to sneak the veggies in…LOL
Chocolate for breakfast and I get to sneak in some veggies!? That is a win in my book!
I have so much zucchini to use up from our garden and no better way then to put it with two of my favorite things, chocolate and peanut butter! Will have to whip some up soon here since I’ve put baking off a couple days with the heat.
These look heavenly! Always a big fan of chocolate and peanut butter. Also love your beautiful photos!
Oh my! Love everything about these muffins!! Love the chocolate/pb combination and then the hidden veggies! Totally a must make!
Fruit AND veggies for the win! Packing it all in for this recipe!
I love how you sneak zucchini into so many of your baked goods. 🙂
This photos are really beautiful!! They’re so clear and crisp and make the muffins look so good!! I wonder how these would be with a replacement for the eggs?
Ha ha! That’s great your kids think you need zucchini to make muffins… I can’t wait to try these. They look scrumptious!
So many of my favorite words in one recipe title!!! Sneaking veggies in to everything is one of my go to moves around here!