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!

Ingredients:

Bananas

Coconut oil

Zucchini shredded

Maple Syrup

Peanut butter

Vanilla extract

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They are loaded with protein, sneaky veggies and are freezer-friendly!

How to make peanut butter chocolate zucchini muffins!

Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin (line if desired). Set aside.

1

Combine coconut flour, almond flour, cocoa powder, coconut sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Set aside.

2

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.

3

Put the zucchini and mashed banana into the container of your Vitamix blender. Blend until smooth (about 15-30 seconds).

4

Add the melted peanut butter/coconut oil mixture, maple syrup and vanilla and blend until smooth.

5

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