Peanut Butter Chocolate Chip Zucchini Muffins

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Prepare a 24-cup muffin tin by greasing each cup or lining with paper muffin liners. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the flour, baking soda, baking powder, salt, and garam masala until well combined. Set aside. (5 minutes)

Recipe View 5 mins In a separate bowl, beat the eggs, sugar, and applesauce together until smooth and well blended. Add the grated zucchini, cocoa powder, and vanilla extract to the wet ingredients, stirring until just combined. (5 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix, as this can result in tough muffins. (5 minutes)

Recipe View 3 mins Gently fold in the peanut butter and chocolate chips until they are evenly distributed throughout the batter. (3 minutes)

Recipe View 7 mins Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (7 minutes)

Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (25 minutes)

Recipe View 10 mins Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)