Imagine biting into a moist, decadent muffin that's not only incredibly tasty but also secretly packed with nutrition. These Blender Peanut Butter Zucchini Muffins are the ultimate breakfast hack that will make your taste buds dance and your health-conscious mind cheer! Perfect for busy mornings, sneaky vegetable lovers, and anyone looking to transform humble ingredients into a mouth-watering treat that seems too good to be true.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup peanut butter
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole wheat flour
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a blender, add 1 cup of grated zucchini, 1/2 cup of peanut butter, 1/4 cup of honey, 2 large eggs, and 1 teaspoon of vanilla extract. Blend until the mixture is smooth and well combined.
- In a separate bowl, whisk together 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 cup of whole wheat flour until evenly mixed.
- Pour the blended mixture from the blender into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Using a spoon or a cookie scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Blender Peanut Butter Zucchini Muffins as a healthy snack or breakfast option!
Tips
- Moisture Matters: When grating zucchini, gently squeeze out excess water using a clean kitchen towel to prevent soggy muffins.
- Blender Brilliance: Use a high-powered blender to ensure a smooth, well-incorporated batter that guarantees consistent texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Storage Secrets: These muffins stay fresh in an airtight container at room temperature for 3-4 days, or freeze for up to a month for quick grab-and-go breakfasts.
- Customize Your Creation: Feel free to add chocolate chips, nuts, or a sprinkle of cinnamon to make the recipe uniquely yours!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 9g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 45mg
