It is 6pm and everyone is hungry for a snack. Sometimes you just need something warm and nutty for breakfast. These peanut butter zucchini muffins are the perfect solution. They are moist, rich, and surprisingly healthy. You get your veggies and your chocolate fix too. This recipe is perfect for any time of day. You will love how easy they are to make. Your kitchen will smell amazing while they bake.
Why This Recipe Is a Winner
These muffins are a total lifesaver for busy mornings. They use no flour or refined sugar at all. This makes them great for a healthy reset. The peanut butter provides plenty of satisfying protein. They are perfect for a healthy summer reset. Your kids will never know there is zucchini inside. It is a win for the whole family. You can feel good about serving these to everyone. They are naturally gluten-free and low in carbs. This is a treat that loves you back.
Simple Method
You do not need a fancy mixer for this. Just one bowl and a few minutes of prep. The most important part is squeezing the zucchini dry. This ensures your muffins are not soggy. After that, you just stir and bake. It is beginner-friendly and fast for any home cook. You can even let the kids help with mixing. It is a fun way to spend time together.
Ingredients You’ll Need
These muffins use simple staples you likely have already.
- 2 cups grated zucchini, squeezed dry
- 1 cup natural creamy peanut butter
- 2 large eggs
- 1/2 cup granulated erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar-free dark chocolate chips
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with parchment liners.
- Grate fresh zucchini and wrap in a clean towel, squeezing firmly to remove all excess liquid until only 1.5 cups of dry pulp remains.
- In a large mixing bowl, beat eggs, peanut butter, erythritol, and vanilla extract until a uniform emulsion forms.
- Stir in the squeezed zucchini, baking soda, salt, and cinnamon until thoroughly incorporated.
- Fold in sugar-free chocolate chips if using.
- Divide the batter equally among the muffin liners.
- Bake for 22 to 25 minutes or until the center is set and the edges are lightly browned.
- Remove from oven and let cool completely in the pan to allow the flourless structure to stabilize.
Best Ways to Enjoy It
Enjoy these muffins warm from the pan. They pair perfectly with a hot cup of coffee. You can also smear on extra nut butter. Pack them in school lunchboxes for a treat. They are great for a quick afternoon snack. Set them out for a weekend brunch. Everyone will love the creamy peanut butter flavor. Serve them with fresh berries for a bright touch. It makes a beautiful breakfast spread.
Keep It Fresh
Store your leftovers in an airtight container. They stay fresh in the fridge for five days. You can also freeze them for a month. Reheat in the microwave for fifteen seconds. This makes meal prep easy and stress-free for you. They are perfect for grabbing on your way out. You will always have a healthy snack ready. Wrap them individually for the easiest freezer access. This saves you so much time later.
Tips for Best Results
- Squeeze the zucchini until it is very dry.
- Use natural peanut butter for the best texture.
- Do not overbake the muffins to keep them moist.
- Let them cool completely before eating.
- Add a pinch of extra cinnamon for warmth.
- Use a silicone muffin tin for easy removal.
- For summer, use fresh garden zucchini.
- Top with a few extra chocolate chips before baking.
Ways to Switch It Up
- Swap peanut butter for almond butter for Paleo.
- Use walnuts instead of chocolate chips for crunch.
- Add a scoop of protein powder for energy.
- Try pumpkin spice instead of cinnamon in fall.
- Stir in some shredded coconut for a tropical twist.
Common Questions
Can I use a different sweetener?
Yes, monk fruit or stevia works well here. Just check the conversion ratio on the package first. It ensures the sweetness stays balanced.
Why are my muffins soggy?
You likely did not squeeze the zucchini enough. Use a clean kitchen towel for this step. It removes the excess moisture perfectly.
Will kids actually eat these?
Absolutely, they taste just like a peanut butter treat. The zucchini is invisible once baked. They are very kid-approved and healthy.
I hope these muffins make your mornings a bit brighter. They are a staple in my kitchen all summer long. Happy baking!
— Alex
Ingredients
- 2 cups grated zucchini, squeezed dry
- 1 cup natural creamy peanut butter
- 2 large egg s
- 1/2 cup granulated erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar -free dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with parchment liners.
- Grate fresh zucchini and wrap in a clean towel, squeezing firmly to remove all excess liquid until only 1.5 cups of dry pulp remains.
- In a large mixing bowl, beat eggs, peanut butter, erythritol, and vanilla extract until a uniform emulsion forms.
- Stir in the squeezed zucchini, baking soda, salt, and cinnamon until thoroughly incorporated.
- Fold in sugar-free chocolate chips if using.
- Divide the batter equally among the muffin liners.
- Bake for 22 to 25 minutes or until the center is set and the edges are lightly browned.
- Remove from oven and let cool completely in the pan to allow the flourless structure to stabilize.
