Dessert

Chocolate Peanut Butter Zucchini Muffins (VEGAN) is for Dessert.

Chocolate Peanut Butter Zucchini Muffins (VEGAN) takes 10 minutes to prepare.

Chocolate Peanut Butter Zucchini Muffins (VEGAN) takes 15 minutes to cook.

Chocolate Peanut Butter Zucchini Muffins (VEGAN) makes 12 servings.

The ingredients for Chocolate Peanut Butter Zucchini Muffins (VEGAN) are:

1 serving EnerG Egg Replacer 1 1/2 tsp = 1 egg
1 cup Whole Wheat Flour
.5 cup, unpacked Brown Sugar
.5 cup Raw CaCao Powder
2 tsp Baking Powder
6 oz Almond Breeze Almond Milk, Original, refrigerated
2 tbsp Coconut Oil
.75 cup Zuccini Squash (grated)
8 tbsp Ghiradelli Semi-Sweet Chocolate Chips
3 tbsp Peanut Butter
.25 cup, chopped Pecans

Here is how you make Chocolate Peanut Butter Zucchini Muffins (VEGAN):

1. Combine all ingredients except the peanut butter and the nuts.2. Evenly divide the batter between 12 muffin cups in your muffin pan. I use the little cupcake papers since the muffins are very moist and prone to sticking.3. Place a dollop of peanut butter onto the top of each muffin and press down gently. 4. Top with nuts.5. Bake at 375?F for 15 minutes. Cool at least half an hour before serving. Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SANDYNOVO.

The nutritional information for Chocolate Peanut Butter Zucchini Muffins (VEGAN) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 183.4

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 112.6 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 2.5 g
• Protein: 4.1 g