About 2 weeks ago, my mom gave me a large zucchini that she couldn’t use. Since it was the only one I had at the moment (rather than the zucchini overload we usually experience when we don’t neglect our garden) I was determined to use it. Since back-to-school breakfast will be a thing all too soon, that particular zucchini went into a recipe I’d been thinking about for some time – Peanut Butter Zucchini Muffins. Weekday mornings in my house are not pretty, to say the least, and I don’t have a lot of luck getting my kiddos to eat a good breakfast. But I always have good luck with muffins. So, I figured it was time to get a little crafty with a cute little mini muffin chock full of veg and a wee bit less sugar. And you know what? I ended up with the best zucchini muffins I’ve ever made – and they’re even better the next day! Get ready for some easy weekday mornings!
Good morning, muffin lovers! With applesauce, zucchini, eggs and peanut butter, these are little powerhouses!
You can skip the chips and use peanut powder in this kid-friendly breakfast recipe, which would cut the sugar and fat content a bit. I love Reese’s chips more than just about anything, so I went with those, but if you DO have the powder, you can also make my Peanut Butter Banana Donut Holes, which are nothing short of heavenly.
It’s also an easy ingredient to use when making the quick glaze on for the top of these zucchini muffins. So I guess I’ll say this: If you don’t have peanut butter powder, the chips are super yummy and work just fine. But if you’ve been curious about it, I think it’s totally worth investing in a jar – and you can use it in both the zucchini muffins and the glaze! (I’m not sure you can go wrong with peanut butter in any form, but I haven’t had much luck using the chips for a glaze. They just don’t melt like chocolate chips do.)
Mini Peanut Butter Zucchini Muffins
- 2 cups finely shredded zucchini (peeled or unpeeled)
- 2 eggs, beaten
- ½ cup granulated sugar
- ⅓ cup butter, melted
- 1 tsp vanilla
- ¾ cup applesauce (sweetened or unsweetened will work, depending on your preference)
- 2 cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon cinnamon
- 1 pinch salt
- 1 cup Reese's Peanut Butter Chips
- For glaze:
- 2 Tablespoons peanut butter (or peanut butter powder)
- 2–3 Tablespoons milk
- 1–1.5 cups powdered sugar
- Preheat oven to 350. Prepare mini muffin tins with non-stick baking spray. In a large bowl, combine zucchini, eggs, and sugar. Beat together with a spoon or whisk until well combined. Add butter, vanilla and applesauce. Blend.
- In a medium bowl, combine flour, baking soda. cinnamon and salt. Add half of flour mixture to zucchini mixture; stir. Add remaining half; stir to combine. Fold in chips.
- Add batter to mini muffin tins (approximately one full tablespoon for each muffin.) Bake 12–14 minutes or until golden brown and top springs back when touched.
- For glaze:
- If using peanut butter powder, mix glaze ingredients together, adding more sugar as needed to reach desired consistency. If using peanut butter, melt peanut butter slightly in microwave (10–20 seconds) before combining with milk and sugar. Whisk ingredients together until smooth and thick enough to drizzle. Drizzle over muffins once they are cool.
Bonus: If you happen to have a muffin top pan, this batter makes a fab muffin top, too! (You’ll get about 16 from this recipe.)