I call these the Low Carb Ultra Peanut Butter Zucchini Muffins because other than the peanut butter, there’s powdered peanut butter in there replacing some of the flour. A doubly extra overload of peanut buttery goodness.
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I’m currently in week I-don’t-remember-the-number of my “I want peanut butter in everything” phase; It’s back in conjunction with the chocolate one this time. On an unrelated note, I’ve also been struggling to get enough veggies in for the day, so sneaking them in sweet treats is where I’m at.
Basically, this recipe is exactly what I needed!
I based this recipe off of Monique from Ambitious Kitchen’s Grain Free Chocolate Chip Peanut Butter Zucchini Bread, but swapped out the sweetener and also added PbFit powdered peanut butter in. About those chocolate chips, I really really considered them, but it would only be for aesthetic purposes. Basically so that my muffins wouldn’t just look plain golden-brown. I ended up dropping the idea entirely though coz I was just going for the PB right now. I’ll save the chocolate for another day.
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Made with coconut flour, these breakfast muffins are not only gluten-free, but also low-carb and keto! And to top that off, they’re packed with protein and healthy fats from all the peanut butter.
An overflowing amount of Peanut Butter flavor is not the only thing extra about these low carb zucchini muffins though. They’re also extra super moist. Think of moist and tender muffin, yeah these are even more moist than that! They just melt in your mouth. I didn’t even know this was a possibility.
A breakfast & dessert option that definitely made me happy on the inside and out!
Low Carb Ultra Peanut Butter Zucchini Muffins
Ingredients
- 1 cup Zucchini , Shredded (Moisture Intact), 1 medium, 176g
- 1 tablespoon Coconut Flour, 8g
- 2 tablespoon Powdered Peanut Butter, 16g
- 1½ teaspoon Baking Powder
- ¼ teaspoon Cinnamon
- Stevia Sweetener, 2 tablespoon sugar worth (Use your brand's Conversion Chart)
- 5 tablespoon Peanut Butter, Creamy, 80g
- 1 Egg
- ½ teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F, line 6-cup muffin pan and lightly spray insides with cooking spray or coconut oil.
- Finely shred zucchini and squeeze out excess moisture using paper towels.
- In a small bowl, combine and uniformly mix dry ingredients.
- In a large bowl, whisk together peanut butter, egg and vanilla.
- Add zucchini and mix well.
- Add dry mix to wet, and stir until uniform. Don’t over-mix.
- Divide batter equally among muffin cups.
- Bake for about 25 minutes, a toothpick inserted into center will come out clean.
- Let muffins sit 15 minutes before removing from pan.
Notes
- Any other nut/seed butter can be used in place of peanut butter.
- To replace coconut flour, use ¼ cup Whole Wheat Flour (Calories: 152 each).
- Cool muffins completely before storing.
- Room temperature: 1-2 days in an airtight container.
- Fridge: 5-7 days in an airtight container.
- Freezer: 1-2 months individually wrapped in plastic wrap and placed in zipper bags. Thaw overnight before eating or heat in the oven at 400°F for 10 minutes.
- Servings: 6 2” muffins | Serving size: 1 muffin
- Calories: 123kcal
- Fat: 8.5g | Saturated fat: 1.7g
- Carbohydrates: 5.9g | Fiber: 2.2g | Sugar: 2.4g
- Protein: 6.3g
Elana says
Really yum late night snack! Added chocolate chips!
Haylee Jane Monteiro says
Couldn’t agree more, glad you liked it! Great tip with the chocolate chips there, I must try that out next time!