Preheat oven to 350 degrees. Generously spray a 12 (2¾-in.) muffin-cup pan with cooking spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
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.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (20-oz.) pkg. Krusteaz double chocolate muffin mix | ||
| ⅔ c. Hy-Vee 2% reduced-fat milk | ||
| 1 (4-oz.) cup Hy-Vee unsweetened applesauce | ||
| ¼ c. Hy-Vee creamy no stir almond butter, warmed | ||
| 1 finely shredded zucchini (1 medium) |
Things To Grab
- Hy-Vee vegetable oil cooking spray
- 12 (2¾-in.) muffin-cup pan
- Large bowl
- Silicon spatula
- Spoon
- Toothpick
- Thin metal spatula or knife
- Wire cooling rack
- Airtight container
Directions
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.
Nutrition facts
Servings
250 Calories per serving
1 each
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 260mg
- Total Carbohydrates: 42g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%