No joke, these muffins are fluffy and moist. They have hidden veggies, and you can substitute the ingredients and play with the recipe in many ways. I got twelve muffins. They smell the best!
How To Make Healthy Peanut Butter Muffins
Moist, fluffy, and flavorful peanut butter muffins are baked to perfection and made even healthier with zucchini and chia seeds. These rich muffins make a delicious pre-workout or afternoon snack with coffee.
Preheat your oven to 350 degrees F.
Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini and squeeze out as much moisture as you can.
In a bowl, combine the peanut butter, agave/honey, eggs, vanilla, cinnamon, chia seeds, baking soda, and vinegar. Mix until smooth.
Add in the flour and mix.
Add ¾ cup of blueberries and the grated zucchini to the bowl. Mix everything and make sure everything is well incorporated.
Portion out the batter and top the muffins with the remaining blueberries, 1 or 2 blueberries on top.
Bake for 15 to 20 minutes or until the toothpick inserted into the middle of a muffin comes out clean.
Allow muffins to cool 15 minutes before enjoying!
- Sugar: 7g
- Calcium: 31mg
- Calories: 241kcal
- Carbohydrates: 25g
- Cholesterol: 41mg
- Fat: 12g
- Fiber: 3g
- Iron: 2mg
- Potassium: 220mg
- Protein: 9g
- Saturated Fat: 3g
- Sodium: 221mg
- Trans Fat: 1g
- Vitamin A: 89IU
- Vitamin C: 3mg
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