Chocolate Peanut Butter Muffins

• Produce

  • 2 cups Yellow squash or zucchini, fresh or frozen

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Peanut butter, sugar free

• Baking & Spices

  • 1 1/2 tsp Baking powder, aluminum free
  • 1/4 tsp Cinnamon
  • 1/3 cup Cocoa powder
  • 1/2 tsp Himalayan salt
  • 3/4 cup Thm super sweet blend or *homemade sweetener
  • 2 tsp Vanilla

• Other

  • 1 cup Thm baking blend or mamashire baking blend

Found on mamashire.com

Description

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)

Directions

• 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 ⅔ 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.

Nutrition