Low Carb Ultra Peanut Butter Zucchini Muffins made with peanut butter and powdered peanut butter for a doubly extra overload of peanut buttery goodness. These super extra-moist muffins are also packed with protein and healthy fats from all the PB. A real beauty!
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).
Storage:
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.