Chocolate Peanut Butter Zucchini Muffins (VEGAN)

Chocolate Peanut Butter Zucchini Muffins (VEGAN)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 183.4
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.6 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Chocolate Peanut Butter Zucchini Muffins (VEGAN) calories by ingredient


Introduction

Zucchini in a muffin may sound weird, but you honestly don't taste (or feel!) the zucchini after they are cooked. These are totally yummy! Zucchini in a muffin may sound weird, but you honestly don't taste (or feel!) the zucchini after they are cooked. These are totally yummy!
Number of Servings: 12

Ingredients

    1 serving EnerG Egg Replacer 1 1/2 tsp = 1 egg
    1 cup Whole Wheat Flour
    .5 cup, unpacked Brown Sugar
    .5 cup Raw CaCao Powder
    2 tsp Baking Powder
    6 oz Almond Breeze Almond Milk, Original, refrigerated
    2 tbsp Coconut Oil
    .75 cup Zuccini Squash (grated)
    8 tbsp Ghiradelli Semi-Sweet Chocolate Chips
    3 tbsp Peanut Butter
    .25 cup, chopped Pecans

Directions

1. Combine all ingredients except the peanut butter and the nuts.
2. Evenly divide the batter between 12 muffin cups in your muffin pan. I use the little cupcake papers since the muffins are very moist and prone to sticking.
3. Place a dollop of peanut butter onto the top of each muffin and press down gently.
4. Top with nuts.
5. Bake at 375F for 15 minutes. Cool at least half an hour before serving.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SANDYNOVO.

TAGS:  Desserts |