Chocolate Peanut Butter Muffins


Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

If you need a chocolate and peanut butter fix here you go! These muffins have veggies in them, but you won’t be able to taste it.

Yellow or zucchini squash make these muffins extra moist. I like to shred summer squash and freeze it in two cup portions to be able to use it throughout the year. If using frozen squash, just be sure to drain off any excess water before putting it in a recipe.

Almond butter can be used in place of peanut butter, if you prefer.

I use a Vita-Mix blender, which is a power-horse of a blender. If you don’t have a heavy-duty blender you may want to use a food processor instead.

Trim Healthy Mamas these muffins are an S.

Chocolate Peanut Butter Muffins
 
Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • ¾ cup sugar-free peanut butter
  • 2 cups shredded yellow squash or zucchini, fresh or frozen*
  • 2 eggs
  • 1 cup THM Baking Blend or MamaShire Baking Blend
  • ⅓ cup cocoa powder
  • ¾ cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1½ teaspoons aluminum-free baking powder
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon cinnamon (optional)
Instructions
  1. Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
  2. Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
  3. Fill muffin cups ⅔ full.
  4. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
  5. Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.
Notes
*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia

**I use a Vita-Mix blender, if you don't have a strong blender you may want to use a food processor instead.
Nutrition Information
Calories: 165 Fat: 12 g Carbohydrates: Net 4 g Protein: 9 g

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and Trim Healthy Mama Recipes.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.
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19 Comments
  1. Traci

    I am confused. How are these an S and not a Crossover with the amount of fat and carb’s per serving you have listed?

    • MamaShire (Author)

      Hi, Traci! It can be confusing when you look at the numbers that are listed. What we are wanting to do is look at the “net” carbs. That would be the number of the fiber substracted from the carbs, that number is the “net” carbs and that’s what we are wanting to focus on. I’ll go in and add that to the notes about the “net” carbs.

  2. Jill Leiter

    Does the zucchini really have to be shredded first if I’m putting it in a food processor anyway?

    • MamaShire (Author)

      Good question! Technically, probably not. If you try it I would suggest having it chopped in small chunks at least, just to make it go a little smoother. Let me know it you try it and how it works out.

  3. Jill Leiter

    Thanks! Will do!

  4. Did you use a mini muffin pan or a regular size muffin tin? It says 10 servings so I am trying to figure out if I just fill up 10 regular size muffin slots or if there is a mini muffin pan with only 10 slots. Thanks. They look yummy.

    • MamaShire (Author)

      Hi, Katrina! I used a regular-sized muffin tin and it just made 10. If you have a mini muffin pan it would make probably 2 dozen or so and baking time would be more like 20-25 minutes. And thank you!

  5. Liosha

    I made these and they were a bit of a fail. My blender couldn’t handle all of the ingredients all at once. Did I read that wrong? I wonder if I should have blended the wet ingredients and then added the dry ingredients gradually? When I baked them for 30 minutes, they were very mushy on the inside ( I needed to add more wet ingredients to get the blender to mix) I cooked them for an hour. They are edible, but I just wonder if I should have mixed wet then dry?

    • MamaShire (Author)

      Hi Liosha, I’m so sorry that this didn’t go well for you. It’s not fun to fight with ingredients, ever.I will go in and put what type of blender I use in the recipe. I use a Vita-Mix. I’ve made it with a food processor, too. I like using a blender or food processor when I want to get a nice creamy blend with a batter. If you try it again, try using a standing or hand-held mixer and mix for a longer time. And I really don’t know why they would have taken so long to back other than just the difference in ovens.

  6. Krista

    Hello! I’m excited to try these and just wanted to confirm that it is 3/4 cup SUPER sweet blend and not gentle sweet. The most I’ve ever used of super sweet at a time is a few Tablespoons. Thanks a bunch!

    • MamaShire (Author)

      Hi Krista, I usually use my homemade sweetener when I bake, the conversion to Super Sweet blend is similar to my blend. But, I do tend to like things sweet, so feel free to back off on the amount to suit your tastes.

      • Krista

        I like things sweet, too so I’ll stick to your recipe! 🙂
        I’m making them as I type this!

  7. Rachel

    Thanks for the recipe–mine actually turned out fairly well for a first try! I thought the flavor was spot-on, which is huge because so far, most THM baking I’ve done has turned out bland and very disappointing. I had to manhandle my dough too–my hand mixer and blender couldn’t handle it, and my stand mixer managed to mix it well but didn’t break down the zucchini. My muffins were very dense and ever so slightly dry because of that, so next time I plan to run it through the food processor first, or add a couple Tbsp of Greek yogurt. Overall, very good though!

    • MamaShire (Author)

      Hi Rachel, glad you liked it. It is a thick batter, but worth it. 🙂

  8. Donna

    I made the Chocolate PB muffin yesterday and was disappointed how hard and dry mine were. I do not have Vitamix or Ninja mix so I tried blender but didn’t budge an inch then had to scrap them into a bowl and beat with hand mixer. I taste good but still dry, it look like not enough liquid in this recipe? Just disappointed.

    • MamaShire (Author)

      Hi Donna, sorry these didn’t turn out well for you. It’s no fun to have something not work. Not sure why they would be dry.

  9. Ashley

    Just making these now. They sound delicious! I however didn’t feel like there was enough liquid in the batter so I added 1/2 cup of coconut oil and 1/2 cup of unsweetened almond milk and it turned the batter into the correct consistency. Did anyone else have this problem?

  10. Ashley

    CORRECTION
    I used 1/4 c of coconut oil and 1/4 c almond milk

    • MamaShire (Author)

      Good idea. Always go by your batter. Sometimes different brands of ingredients might react just a bit different in a recipe so going by the batter’s texture is a good idea. Glad it worked!

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