Peanut allergies? No problem. We swapped out peanut butter with almond butter, as well as boost the nutrition by adding zucchini and substituting applesauce for the eggs.

Double-Chocolate Zucchini Muffins

Preheat oven to 350 degrees. Generously spray a 12 (2¾-in.) muffin-cup pan with cooking spray; set aside.

Stir together muffin mix, milk, applesauce and melted almond butter in a large bowl. Gently fold in zucchini.

Fill prepared muffin cups three-fourths full. Bake for 34 to 36 minutes or until a toothpick inserted near centers comes out clean.

Cool muffins in pan for 10 minutes. Loosen muffins from muffin cups with thin metal spatula or knife. Remove muffins from pan; cool completely on wire rack. Store in an airtight container in refrigerator up to 5 days or freezer up to 1 month. Reheat in microwave for 5 to 10 seconds.