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Rich and delicious Chocolate Peanut Butter Muffins made 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. I think you’re going to love them! These muffins have zucchini in them, but you won’t be able to taste them.
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Yellow or zucchini squash makes 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, thaw and drain before using it in the recipe.
Almond butter can be used in place of peanut butter if you prefer.
Equipment Used:
I use a Vitamix 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.
USA Pan Muffin Pan– I’ve recently been switching my baking pans to USA Pan. The quality of these heavy-duty pans is top-notch.
More Gluten-Free Low-Carb Desserts:
Gluten-Free Spice Cake
Air Fryer Gluten-Free Lava Cake (Single Serving)
Gluten-Free Lemon Cake
Low-Carb Eggnog Cupcakes
Peppermint Whoopie Pies
More Zucchini Recipes You’ll Love:
Gluten-Free Taco Soup with Zucchini
Fajita Frittata
Italian & Taco Homemade Hamburger Helper
Fried Summer Squash Recipe
Chocolate Peanut Butter Muffins
- Yield: 10 1x
- Category: Dessert
Description
Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S
Ingredients
- 3/4 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
- 1/3 cup cocoa powder
- 3/4 cup THM Super Sweet Blend or homemade sweetener**
- 2 teaspoons vanilla
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
- Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
- Fill muffin cups 2/3 full.
- Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
- 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
- Calories: 165
- Fat: 12 g
- Carbohydrates: Net 4 g
- Protein: 9 g
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
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.
Jill Leiter
Does the zucchini really have to be shredded first if I’m putting it in a food processor anyway?
MamaShire
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.
Jill Leiter
Thanks! Will do!
Katrina
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
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!
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
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 bake other than just the difference in ovens.
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
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!
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
Hi Rachel, glad you liked it. It is a thick batter, but worth it. 🙂
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
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.
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?
Sandra
I tried this in my vitamix first. Didn’t work well so I transferred it to the food processor. Success! In the oven as we speak. Can’t wait to taste them. ?
Ashley
CORRECTION
I used 1/4 c of coconut oil and 1/4 c almond milk
MamaShire
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!
Heather Oosterhuis
Sometimes I cry a little when I read your recipes. It’s so easy! I don’t have to make conversions, I can use THM flour (and not do math to fix a recipe if I don’t have your favorite flour mix), and I can accommodate our dairy free and gluten free kiddos. I’m so grateful. Thank you from the bottom of my heart!
MamaShire
Hi Heather! That is so wonderful and you’re so welcome. I’m glad that you don’t have to make conversions! Thank you for your comment, it’s so encouraging and sweet!
Julia
Dairy-free REALLY ???!!
The recipe has eggs!!!!
MamaShire
Hi Julia,
Yes, these muffins are dairy-free. Even though eggs are sold in the dairy section in grocery stores they are not actually dairy. Eggs are from chickens while dairy is milk from the mammary glands of cows, goats, sheep, and others and the products made from milk like cheese and butter.
Laura J
I made these tonight and they turned out great. Using the food processor, I mixed all the wet ingredients first. Then slowly added the dry. Turned out great. I did reduce the sugar as a cup of super sweet seemed too high. I used 6 TBL of Gentle Sweet and it could be a tad sweeter but really yummy and can’t wait to have again for breakfast! Thanks!!
MamaShire
Laura,
Wonderful! I’m so glad that you like them!
Sessette
Your recipe sounds great and I look forward to making it. With 9g of protein and full of veggies, I think I will make them for my girls’ breakfast on the go. Is a single serving just one muffin?
MamaShire
Yes, one muffin is a serving.
Becky
Could you add a scoop of protein powder to increase the protein content?
MamaShire
Definitely.
Megan
These muffins are yummy, but seemed a bit dense. I used Trim Healthy mama gentle sweet, instead of the Super Sweet blend, but forgot to double the amount of gentle sweet (THM gentle sweet is approx 1/2 as sweet as the super sweet blend, so I usually double the amount). This could be one of the reasons they weren’t as big of a hit in my home as I hoped they would be. I will make these again, but would like to figure out a way to make them less-dense.
Chelsea Maguire
I was skeptical of zucchini in a muffin but its delicious! I followed the recipe to a ‘t’ and used my ninja food processor. My 2 and 4 year olds love them too.
Laurie
How much of your baking mix would I use?
MamaShire
The same amount – 1 cup.
Anneliese
Loved this recipe. Great flavor and super moist. After reading comments I decided to make as is but do what one suggested and add ingredients ONE AT A TIME (I did add the spices in with the cocoa, but I started with the wet. I used frozen zucchini, as is, no squeezing out excess water. It literally went in the blender as 4 zucchini ice chunks. It was thick, but my old school ninja got er done. I used 3/4C Pyure for my sweetener. I’m not a fan of making muffins ? so I just threw it all in a 9×13. Baked 30 min and done! Perfection. Kids were all fans. It will be my breakfast in the AM.