Low Carb Ultra Peanut Butter Zucchini Muffins
Serves 6
10 mins prep
25 mins cook
35 mins total
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!
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.
