Blender Zucchini Muffins With Chocolate and Peanut Butter. Gluten Free
These blender zucchini muffins are delicious and nutritious breakfast option for busy mornings. They are high in protein and don’t contain any flour or grains. The main ingredients are zucchini, eggs, peanut butter, maple syrup and cacao powder. This recipe is so easy and quick to prepare. All you have to do is add the ingredients in a blender and press the button. Then divide the mixture evenly between the muffin tin nests, add some chocolate chips and bake.
Why should you bake these blender zucchini muffins
This recipe is dairy, gluten and grain free. Also, depending on the chocolate chip you are using they might be refined sugar free. The flourless, zucchini muffins are good for people who like sweet treats but avoid refined flour and sugar. Diabetics, or people with gluten intolerance would appreciate this recipe. The high amount of protein will keep you satiated for longer and will keep your blood glucose levels stable.
You can’t taste the zucchini in these muffins because it is not graded. All I can taste when I eat them is chocolate and peanut butter. My family was shocked when I told them that there are zucchini inside.
The texture of these muffins is very close to the ones made with flour. Therefore, you will enjoy them just as much.
These flourless zucchini muffins are perfect for breakfast, snack, desert or packed in a lunch box (if nuts are allowed in the school).
You can easily involve your kids in making them. The recipe is so fun to make, because you dump everything in a blender and blend. Kids love to be a part of preparing them because they get to press the button of the blender. Also, they are more likely to eat something they prepared themselves. Before serving these muffins to anyone please check if they have nut or egg allergies.
Helpful tips about making the blender zucchini muffins
The zucchini you use should be fresh and firm. Wash them under cold running water to remove any dirt. Trim both ends of the vegetable and look for any black spots on the outside that need to be cleaned. Do not peel the zucchini. The nutrients are mostly in the peel.
You can substitute the peanut butter in this recipe with almond butter. To make the muffins nut free you can also use sun butter (made from sunflower seeds).
Instead of chocolate chip you can add berries or jam. With the added jam they taste exactly like peanut butter and jelly sandwich, which is another classic flavor combination.
I use unsweetened cacao powder instead of cocoa powder. The cacao powder is raw and less processed. It is very important to use unsweetened cacao or cocoa powder.
When you shop for peanut butter make sure that the only ingredients in it are peanuts and salt. For this recipe it is best if you use creamy peanut butter, not chunky.
If you prefer you can substitute the maple syrup with honey or agave syrup.
I use chocolate chip from Choc Zero that is sweetened with monk fruit. You can use dark or semi-sweet chocolate chip too.
I store them in the refrigerator, in a sealed container. They are best if eaten in 3-5 days. If you keep the muffins at room temperature they will get moldy fast.
This blog post is not sponsored. I love the products of Choc Zero and I use them all the time in my recipes. If you use the link I’ve provided you will get $20 off your first purchase and $15 off any of my furniture purchases.
Blender Zucchini Muffins With Chocolate and Peanut Butter
- Food processor, blender
- 2 cups cubed zucchini about two small
- 3 large eggs
- ½ cup maple syrup
- 1 cup peanut butter
- ¼ cup unsweetened cacao powder or cocoa powder
- 1 tsp baking powder
- ½ cup chocolate chips plus more for topping
- nonstick cooking spray
- Preheat the oven to 350F. Spray the pan with nonstick spray or line with paper liners.
- Trim the ends of two small zucchini and cut them to cubes.
- Add the cubed zucchini, three eggs, maple syrup, peanut butter, cacao powder and baking powder in a blender or a food processor. Blend until smooth.
- Add the chocolate chip in the batter and stir. Save some chocolate chips to add on top of each muffin.
- Divide the batter between the 12 nests of the muffin tin. Add some chocolate chips on top of each muffin.
- Bake for 20 minutes.
- Cool off for at least 10 minutes in the muffin pan. Then transfer on a cooling rack.
- Store leftover muffins in the refrigerator for 3-5 days.