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Blender Chocolate Chip Peanut Butter Zucchini Muffins. Everyone’s favorite effortless, healthy, and just SO DELICIOUS muffins! With summer zucchini, creamy salted peanut butter, whole wheat flour, and lots of chocolate chips, these are going to be on repeat – honestly all year long. Bite into these warm muffins, with extra peanut butter and flaky salt on top – so yummy. Those melty chocolate chips entice everyone!
These muffins!! They’re kind of like magic and I couldn’t be more excited to share the recipe. I love these so much!
Now, I’m sure some of you remember (and hopefully love) my blender banana muffins. Yes, the idea is the same, but instead of bananas, we’re using up all the summer zucchini and really packing in our vegetables and whole grains.
We love that.
Every time August comes around my focus is the same. How can I use up as much summer produce as possible? I know you all love fresh corn, zucchini, and peach recipes this time of year, so I really try to provide you with new, easy delicious ideas.
I knew I wanted to share something sweet today. It was either something with zucchini, peaches, or strawberries. In the end, these zucchini muffins won. How could they not?
Originally I was planning to make a straight zucchini muffin using the normal method of a box grater. But I was getting bored.
So I started to think some more on the idea. And then it hit me, what if I just blended the zucchini up in a blender instead of messing with a box grater? And then chocolate came into the picture – and then everything was exciting again.
I wasn’t sure the idea would work. I wasn’t sure if these would even taste good. But I was happily surprised when I opened the oven door to see perfect round muffins that smelled so delicious!!
Here are the quick and super easy details
Step 1: blend the zucchini
Grab your blender and add about 2 rounded cups of chopped zucchini. I used 1 green zucchini and 1 yellow summer squash. Either or works great!
Now blend until the zucchini is mashed up, but not puréed. See my photos for a visual.
Step 2: add the remaining ingredients
Next, add all remaining ingredients except the chocolate chips. So the peanut butter, coconut oil, maple syrup, eggs, vanilla, whole wheat flour, baking soda, cinnamon, and salt.
Blend until just combined. Be careful not to over-mix. You don’t want the muffins to turn out tough.
Step 3: fold in the chocolate chips
Finish with lots of chocolate chips, I usually use dark chocolate, but semi-sweet morsels are just as delicious!
Step 4: and then bake!
These take about 20 minutes to bake and you can serve them pretty much right out of the oven. We love that!
I like to drizzle drippy peanut butter over each muffin and then a few flakes of sea salt. SO YUMMY! You’ll love every chocolatey, peanutty bite.
Oslo was and is obsessed with these. He’s eaten almost all of them himself (my dad ate the rest!). We love that he’s getting in some zucchini along with his chocolate fix!
These muffins aren’t too sweet, but we love them this way. Super soft and so incredibly tender.
Every last bite leaves you wanting another. Which is totally fine because the zucchini and peanut butter give you a good dose of healthy nutrients!
Looking for sweet zucchini recipes? Here are a few ideas:
Chocolate Chip Zucchini Banana Muffins
Chocolate Chunk Almond Butter Zucchini Bread
Sneaky Zucchini Chocolate Chunk Coconut Bread
Zucchini Peach Streusel Muffins
Bakery Blueberry Vanilla Crunch Muffins
Blueberry Swirl Coffee Cake Muffins
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Blender Chocolate Chip Peanut Butter Banana Muffins
Lastly, if you make my Blender Chocolate Chip Peanut Butter Zucchini Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blender Peanut Butter Chocolate Chip Zucchini Muffins
Servings: 16 muffins
Calories Per Serving: 225 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups chopped zucchini (2 medium zucchini)
- 1/2 cup creamy peanut butter
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips
- peanut butter, for serving
Instructions
- 1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.2. In a blender, blend the zucchini until very mashed. Scrape the sides down. Add the remaining ingredients in the order listed. Blend to fully combine, being careful not to over-blend. Fold in the chocolate chips.3. Divide the batter among the prepared muffin tins. Bake for 18-20 minutes, until just set. Serve with peanut butter and sea salt (if desired) on top.
Used half the batter to make pancakes! Will be making these again as both pancakes and muffins!
Thank you so so much for trying out the recipe! I really hope you loved it! 🙂
These were delicious- I loved the fact that it had zucchini and whole wheat flour as well as coconut oil. Less guilt always helps 🙂 My nephews loved them and the parents didn’t feel bad about letting them have a couple !
Thanks so much!! So glad you enjoyed these muffins!
Thank you for sharing a delicious muffin recipe! I made these yesterday and we loved them!! As another person suggested, I used my immersion blender and it worked perfectly. I also used all purpose flour (half white, half whole wheat) because I didn’t have any pastry flour, and it worked fine. To enhance the PB flavour, I used dark roast peanut butter.Yum!!
Hi there! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
I made these today for my husband and he loved them! He’s a type 1 diabetic and extremely strict with his diet. I substituted almond butter for the peanut butter and used sugar free maple syrup and they were perfect!
Thanks for giving the recipe a try! I’m so glad you enjoyed it! xT
Super easy and delicious!!! The peanut butter and salt on top was magic!!
Thanks so much! xT
Wow! I can’t believe how easy these were. Almost no clean up too since it was all in the blender 🙂 Loved this one!
Hi there! Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
Can these be frozen? Looking to make a head for kids school lunches or easy breakfast in the mornings.
Hey Ally! Yes, you can definitely freeze these! xT
I was skeptical about this blender method from the start, and for good reason. The zucchini wouldn’t blend up because there was no liquid, so I added the coconut oil and it seized up from the cold zucchini. I added the maple syrup and it FINALLY started blending. Once I added the dry ingredients, they would not incorporate. I tried helping them along with a rubber spatula, but in the end I had to put everything into a bowl to fold it together. Throughout all this, I found myself explaining to my 4-year-old that blenders are for smoothies, not for muffins. I should have followed my gut and used these ingredients with my usual grated-zucchini-in-a-bowl method. The only reason I gave this 3 stars is the flavor was good.
I used an immersion blender and it worked just fine. For future making. 🙂
Hi there! I am so so sorry about that! Is there anything I can do to help? I really appreciate the feedback! xT
Made these for family coming to town. SO YUMMY! Not too sweet at all, and love the zucchini flavor throughout! Will be saving this recipe 🙂 thank you!
Hey Monica! So happy to hear this recipe was enjoyed! Thanks for giving it a try! xT
I really enjoyed these. I ended up doubling the recipe and then used some of the batter in a cake pan.
I had to substitute agave for maple syrup, and still turned out delicious.
My s/o said they didn’t feel they had a strong peanut butter flavor but I thought they tasted great. I guess if you’re looking for a strong flavor, add more pb.
So easy to blend up. I loved it. Less dishes to clean up!
Hey! So happy to hear this recipe was enjoyed! Thanks for giving it a try! xT
DELICIOUS!! I subbed the all purpose flour for gluten free and they turned out perfect! Perfect amount of sweet! Definitely saving this recipe.
Hey Heather! Awesome! Thank you, love to hear this! xT
Hi, was just wondering if I can sub coconut oil for another oil that I have in my pantry? Don’t feel like going shopping lol!
Thanks!
Yes absolutely! xT
These are so delicious and easy to make. I used Costcos Mixed Nut butter, which worked perfect. Also did half all purpose flour to half whole wheat flour as I’ve learned that is a great sub for whole wheat pastry flour. I will definitely make again when I have excess zucchini.
Hey Suzanne! So glad you loved these muffins! xT
Loved everything about these! The blender was a fun, easy way to prepare the batter.
These are not sweet at all. I prefer my muffins not sweet, so this was perfect for my family. I also really appreciate the recent effort to share more recipes with less processed ingredients (whole wheat flour, maple syrup, etc…). The chocolate chips add just the right amount of sweetness for us! But if you’re used to a super sweet, cake-like, treat of a muffin, these will not hit that mark.
The texture of this recipe is also amazing! Fluffy, soft, but not crumbly, and perfectly moist. We will make these again and again. Only cooked mine for 15 minutes.
Thank you for trying out this recipe Madeline! I really appreciate it! xT
Just ate one warm from the oven drizzled with the peanut butter and sprinkle of sea salt – delicious! I could not find whole wheat “pastry” flour at my grocery store so just used regular whole wheat flour – is there a difference and if so how does it affect the outcome of the muffin? Thanks for a yummy and easy recipe!
Hi! Pastry flour will just make them a little bit fluffier! But whole wheat flour works great too! xT