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Peanut Butter Chocolate Zucchini Muffins

Peanut Butter Chocolate Zucchini Muffins

For 12 muffins:
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Sina


  • 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


  • 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.