Blender Chocolate Chip Peanut Butter Zucchini Muffins by @halfbakedharvest

35 min

12 servings

🥒

250 g, chopped

Zucchini

🥜

160 g

Peanut butter

🥥

73 g, melted

Coconut oil

🍁

160 mL

Maple syrup

🥚

100 g

Eggs

🍦

15 mL

Vanilla extract

🌾

180 g

Whole wheat pastry flour

🫙

9 g

Baking soda

🪵

3 g

Cinnamon

🧂

3 g

Kosher salt

🍫

170 g

Chocolate chips

  1. Preheat

    Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.

  2. Add
    • zucchini
    • creamy peanut butter
    • coconut oil

    Add the chopped zucchini, creamy peanut butter, melted coconut oil, maple syrup, eggs, and vanilla extract to the blender.

  3. Blend
    • zucchini
    • creamy peanut butter
    • coconut oil

    Blend until the mixture is completely smooth and the zucchini is finely pureed.

  4. Add
    • whole wheat pastry flour
    • ground cinnamon

    Add the whole wheat pastry flour, baking soda, ground cinnamon, and kosher salt to the blender.

  5. Pulse
    • whole wheat pastry flour
    • ground cinnamon

    Pulse just until the dry ingredients are incorporated; do not overblend the batter.

  6. Transfer
    • semi-sweet chocolate chips

    Transfer the batter to the muffin tin and fold the semi-sweet chocolate chips through it.

  7. Divide

    Divide the batter evenly among the 12 muffin cups, filling each cup about three-quarters full.

  8. Bake
    • Chocolate chips

    Bake for about 18 minutes, until the muffin tops are set and a tester comes out mostly clean aside from melted chocolate.

  9. Cool

    Cool the muffins in the tin briefly, then move them to a cooling rack.

  10. Serve
    • peanut butter
    • sea salt

    Serve warm with peanut butter and a small pinch of sea salt.

Blender Chocolate Chip Peanut Butter Zucchini Muffins by @halfbakedharvest

35 min

12 servings

🥒

250 g, chopped

Zucchini

🥜

160 g

Peanut butter

🥥

73 g, melted

Coconut oil

🍁

160 mL

Maple syrup

🥚

100 g

Eggs

🍦

15 mL

Vanilla extract

🌾

180 g

Whole wheat pastry flour

🫙

9 g

Baking soda

🪵

3 g

Cinnamon

🧂

3 g

Kosher salt

🍫

170 g

Chocolate chips

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.

    🧁12-cup muffin tin

  2. Step 2/10

    Add the chopped zucchini, creamy peanut butter, melted coconut oil, maple syrup, eggs, and vanilla extract to the blender.

    🥒zucchini
    🥜creamy peanut butter
    🥥coconut oil
    🍯pure maple syrup
    🥚egg
    🍦vanilla extract
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/10

    Blend until the mixture is completely smooth and the zucchini is finely pureed.

    🥒zucchini
    🥜creamy peanut butter
    🥥coconut oil
    🍯pure maple syrup
    🥚egg
    🍦vanilla extract

  4. Step 4/10

    Add the whole wheat pastry flour, baking soda, ground cinnamon, and kosher salt to the blender.

    🌾whole wheat pastry flour
    🫙baking soda
    🪵ground cinnamon
    🧂kosher salt
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/10

    Pulse just until the dry ingredients are incorporated; do not overblend the batter.

    🌾whole wheat pastry flour
    🫙baking soda
    🪵ground cinnamon
    🧂kosher salt

  6. Step 6/10

    Transfer the batter to the muffin tin and fold the semi-sweet chocolate chips through it.

    🍫semi-sweet chocolate chips
    🧁12-cup muffin tin
    🥄rubber spatula

  7. Step 7/10

    Divide the batter evenly among the 12 muffin cups, filling each cup about three-quarters full.

    🧁12-cup muffin tin
    🥄rubber spatula

  8. Step 8/10

    Bake for about 18 minutes, until the muffin tops are set and a tester comes out mostly clean aside from melted chocolate.

    🧁12-cup muffin tin

  9. Step 9/10

    Cool the muffins in the tin briefly, then move them to a cooling rack.

    🧁12-cup muffin tin
    ✨cooling rack

  10. Step 10/10

    Serve warm with peanut butter and a small pinch of sea salt.

    🥜peanut butter
    🧂sea salt

Composition

Ingredients

Types

Vegetables, Nuts, Spreads, Fats and Oils, Eggs, Flavorings, Grains, Leavening agents, Seasonings

Ingredients

Zucchini, Peanut butter, Coconut oil, Maple syrup, Eggs, Vanilla extract, Whole wheat pastry flour, Baking soda, Cinnamon, Kosher salt, Chocolate chips

Notes

Zucchini (chopped, about 2 medium zucchini), Peanut butter (creamy, for serving, amount not given), Coconut oil (melted), Maple syrup (pure), Whole wheat pastry flour (or all-purpose flour), Chocolate chips (semi-sweet or dark)

Allergens

Peanuts, Coconut, Eggs, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

278 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 15g, Fiber: 3g, Sugars: 19g

Nutritional Information

Minerals

Calcium: 42mg, Iron: 1.7mg, Potassium: 180mg, Sodium: 210mg

Vitamins

Vitamin A: 18µg, Vitamin C: 3mg, Vitamin E: 1.4mg, Folate: 24µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

12-cup muffin tin, measuring cups, measuring spoons, rubber spatula, cooling rack

Appliances

Blender, Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Weekend baking, Back to school

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Tender, Melty, Soft

Flavors

Chocolatey, Nutty, Sweet, Cinnamon

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container after completely cooling.), fridge : 5 days (Store in an airtight container.,Warm briefly before serving for a softer texture.), freezer : 3 months (Wrap muffins individually or freeze in a freezer-safe airtight container.,Thaw at room temperature or reheat gently.)