Why Peanut Butter Zucchini Muffins?
Well first of all, because you voted for it!
We ran a poll/contest on our Instagram account between these peanut butter zucchini muffins and some homemade keto muffins. And these bad boys won by a landslide of over 65% preferring us to add in a little green into our cooking.
So off to the store I went to grab a package of organic zucchini’s from my local Trader Joe’s.
P.S. don’t worry if you are part of the 35% that would like to see the keto muffins we will have them coming soon! But in the meantime feel free to follow our nutty journey and vote on the recipe you would like to see next!
Secondly, It’s always good to find a way to add a bit more vegetables to our diet!
And what better way to do so than some sweet cinnamon peanut butter muffins. The zucchini gives the muffin some great moisture and a beautiful texture inside despite the crunchy top.
Which to me was my favorite part!
Mixed in with some good ole creamy Pintful’s Peanut Butter and organic cinnamon you really can’t go wrong. To top that off with the health benefits, we utilized organic coconut oil for some healthy unsaturated fats and MCT oil and almond flour to keep the carb count, and net carb counts as low as we could go!
With it still being delicious of course!
These muffins can be keto friendly as well!
Although these aren’t the keto muffins, I spoke of, with the almond flour being the only source of some carbohydrates and loads of healthy fats from the coconut oil and Pintful’s Peanut Butter these can fit into the strictest diets, including keto.
For an extra keto boost, feel free to add more PB or even spreading some butter over the warm peanut butter muffins right out of the oven.
Peanut Butter Zucchini Muffins’ Recipe
- 2 cups almond flour
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 2 tsp lemon juice
- 2 tbsp honey or stevia (I used stevia and is what we use in Pintful!)
- 2 eggs
- 3 tbsp Creamy Pintful Peanut Butter
- 2 cups shredded zucchini squeezed between paper towels to remove moisture
Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with paper liners.
In a mixing bowl combine the flour, baking soda, cinnamon, and salt. Add in the vanilla extract, coconut oil, lemon juice, eggs, honey and Pintful PB. Once well blended with a whisk or blender stir in the shredded zucchini.
Fill the muffin tins with the batter, pushing down on the dough to ensure its well packed into the cups. The batter will be slightly sticky!
Bake the muffins for 20 to 25 until a toothpick inserted in the muffins comes out clean.
Easy as that to make these tasty peanut butter zucchini muffins!
Hope you enjoy and if you end up making these muffins, please comment down below and let us know how you liked them!
Have a peanut butter-tastic day,
Evan and Sam