Peanut Butter Chocolate Zucchini Muffins

To even add some more of this vegan deliciousness, I topped them off with some peanut butter (who can say no to a peanut butter swirl, right?) and some chopped peanuts. Flo always loves when I’m baking (he’d probably love me even more if I changed my blog to a baking blog. Haha! No, just kidding), and I kinda had to hide these muffins from him or he would have eaten them all at once. He can really get a bit crazy about sweets. But well, who am I to deny a grown man his peanut butter muffins, right?

This vegan chocolate muffin is very easy to make and only takes about 25 minutes. To sweeten it, I use coconut sugar, but you can also add it with brown sugar if you want. And of course you can also replace almond milk with other vegetable milk.

INGREDIENTS:

1 tablespoon ground flax seeds
2 tablespoons water
1 cup whole wheat flour
1/2 cup coconut sugar or brown sugar
1/2 cup cocoa powder
2 teaspoons baking powder
3/4 cup almond milk
2 tablespoons coconut oil, melted
3/4 cup grated zucchini
1/2 cup vegan chocolate chips
3 tablespoons peanut butter
1/4 cup peanuts, roughly chopped

INSTRUCTIONS:

Combine the ground flax seeds with water. Stir well and let it sit for about 3-5 minutes.
Meanwhile, combine the rest of the ingredients (except for the peanut butter and the peanuts) in a medium bowl. Stir gently with a wooden spoon until well combined.
Place baking cups in a muffin pan and divide the mixture evenly. Stir in some peanut butter and top each muffin with some peanuts.
Bake for about 15 minutes at 360°F (180°C). Let cool down in the muffin tin for at least half an hour.

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source https://www.informationtrend.me/2019/04/peanut-butter-chocolate-zucchini-muffins.html