Peanut Butter Chocolate Chip Zucchini Muffins Recipes
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI MUFFINS
Sweet and spicy.
Provided by Kelly Ferretti
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 2.9 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 181.1 mg, Sugar 21 g
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn't get in the way of the chocolate and peanut butter goodness.-Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping., To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI PEANUT BUTTER COOKIES
Make and share this Zucchini Peanut Butter Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 1h15m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, cream margarine, peanut butter and sugars.
- Add in egg and vanilla; stir to combine. Stir in zucchini.
- Add dry ingredients; stir to combine.
- Stir in nuts and chocolate chips.
- Cover and chill dough for at least 2 hours.
- Drop by teaspoonful onto greased cookie sheet.
- Bake in a 375° oven for 12-15 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 814.9, Fat 50, SaturatedFat 9.8, Cholesterol 35.2, Sodium 822, Carbohydrate 81, Fiber 6.6, Sugar 45.9, Protein 19.4
PEANUT BUTTER CHOCOLATE CHIP MUFFINS
This is our favourite Peanut Butter muffin recipe, (having tried a few). The balance of flavours is just right, they're not too heavy and very moreish. That said I deliberately make just six at a time! However should you want to bake a full batch this recipe doubles with equal success.
Provided by Fili Eve
Categories Quick Breads
Time 33m
Yield 6 muffins, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350/gas 4.
- Measure flour using the spoon (not scoop) method.
- Into a medium sized bowl sift flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a small jug mix vanilla extract and milk, set aside.
- In a large bowl mix melted butter with peanut butter followed by sugar, beat until light and fluffy.
- With a fork, whisk egg until lightly beaten and in two steps pour into butter/sugar mixing to combine.
- Next in three steps start to add the flour alternating with the milk (flour, milk, flour, milk, ending with flour).
- Finally fold in chocolate chips.
- Spoon batter into paper lined muffin tin and bake for 20-23 minutes.
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- Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin (line if desired). Set aside.
- Combine coconut flour, almond flour, cocoa powder, coconut sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Set aside.
- In a large, glass mixing bowl (or on a stovetop over low heat) melt together coconut oil and peanut butter (for about 1 minute on high), stir until combined.
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You definitely can taste garam masala in these muffins, and the zucchini makes them moist. One minor point which you can take or leave. It makes more sense to me to mix in the cocoa powder with the dry ingredients rather than with the wet ones. It's very hard to incorporate into the egg-applesauce-sugar mixture, as the cocoa tends to float on the top. …
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