Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins

There’s something truly magical about a muffin that combines wholesome ingredients with a luscious, gooey surprise inside. Enter the Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins—a perfect blend of whole wheat goodness, natural sweetness from bananas and zucchini, a hint of rich peanut butter, and a decadent dollop of Nutella nestled right in the center. These muffins are not only bursting with flavor but also pack a nutritional punch that makes them a fantastic option for breakfast, snack time, or even a sweet treat after dinner. If you’re craving something that’s comforting, satisfying, and just a little bit indulgent, this recipe is your new go-to.

Why It Works Every Time

What makes this muffin recipe a winner in every kitchen? It’s all about balance and texture. The use of whole wheat pastry flour provides a tender crumb while still delivering the hearty flavor and fiber benefits of whole grains. Mashed ripe bananas add natural sweetness and moisture, keeping the muffins soft and fluffy, while shredded zucchini sneaks in extra nutrients and moisture without overpowering the flavor. The creamy peanut butter adds a subtle nutty undertone that pairs perfectly with the chocolate chips scattered throughout.

And then, of course, there’s the star of the show: the Nutella filling. This gooey, chocolate-hazelnut center melts beautifully during baking, creating a surprise that elevates these muffins from ordinary to extraordinary. The canola oil and egg ensure a moist and tender crumb, while the brown sugar provides just the right amount of caramelized sweetness. Thanks to the baking soda and a touch of salt, these muffins rise perfectly and have that ideal balance of sweet and savory.

Your Shopping Guide

• Ripe Bananas: Look for bananas with plenty of brown spots for maximum sweetness and moisture.
• Shredded Zucchini: Fresh zucchini works best. Choose firm, medium-sized zucchinis for shredding.
• Creamy Peanut Butter: Use your favorite smooth peanut butter. Avoid natural peanut butter if you want a creamier texture.
• Canola Oil: A neutral oil that keeps muffins moist without altering flavor.
• Egg: One large egg to bind ingredients together.
• Vanilla Extract: Pure vanilla adds warmth and depth.
• Brown Sugar: Light or dark brown sugar enhances moisture and flavor.
• Whole Wheat Pastry Flour: Provides a tender texture; can be found in most grocery stores or specialty baking aisles.
• Baking Soda: For leavening and rise.
• Salt: Just a pinch to balance sweetness.
• Chocolate Chips: Semi-sweet or milk chocolate chips add bursts of chocolate flavor.
• Nutella: The creamy chocolate-hazelnut spread that creates the delicious filling.

Cook’s Kit

• Mixing Bowls: One large for wet ingredients, one for dry.
• Grater: To shred zucchini finely.
• Muffin Tin: Standard 12-cup muffin pan.
• Muffin Liners: Optional, but helpful for easy cleanup.
• Spoons and Spatula: For mixing and folding.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Spoon or Small Ice Cream Scoop: For portioning batter and adding Nutella dollops.
• Oven: Preheated to 350°F (175°C) for perfectly baked muffins.

Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins: From Prep to Plate

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease it. Peel and mash 2 ripe bananas in a large mixing bowl until smooth. Shred 1 cup of zucchini using a fine grater, then squeeze out excess moisture using a clean kitchen towel or paper towel.

Step 2: Mix Wet Ingredients

Add 1/2 cup creamy peanut butter, 1/4 cup canola oil, 1 egg, 1 teaspoon vanilla extract, and 1/2 cup brown sugar to the mashed bananas. Stir everything together until fully combined and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups whole wheat pastry flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures the leavening agents are evenly distributed.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep your muffins tender. Gently fold in 1 cup shredded zucchini and 1/4 cup chocolate chips for bursts of melty chocolate throughout.

Step 5: Fill the Muffin Tin

Spoon a tablespoon of the batter into each muffin cup. Then, add a heaping tablespoon of Nutella right in the center of each muffin. Top with more batter until the muffin cups are about 3/4 full, ensuring the Nutella stays hidden inside.

Step 6: Bake to Perfection

Bake for 18-22 minutes or until a toothpick inserted into the muffin (avoiding the Nutella center) comes out clean. The muffins should be golden on top and spring back slightly when pressed.

Step 7: Cool & Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. These Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins are best enjoyed warm when the Nutella is gooey and irresistible.

Ingredient Swaps & Substitutions

• Bananas: Overripe bananas work best; if unavailable, use unsweetened applesauce as a partial substitute for moisture.
• Zucchini: Grated carrots or finely chopped apples can be used for a different twist.
• Peanut Butter: Almond or cashew butter makes a great alternative if you want a different nutty flavor.
• Canola Oil: Substitute with melted coconut oil or vegetable oil.
• Brown Sugar: Coconut sugar or maple syrup can be used, but reduce liquid elsewhere if using syrup.
• Whole Wheat Pastry Flour: All-purpose flour can be used, but muffins will be lighter and less dense.
• Chocolate Chips: Use dairy-free or vegan chips if preferred.
• Nutella: Any chocolate hazelnut spread or chocolate spread of choice works beautifully.

Missteps & Fixes

• Muffins Turn Out Dense: Make sure to not overmix the batter; fold ingredients gently for a tender crumb.
• Nutella Sinks to the Bottom: Try chilling the batter or partially freezing Nutella dollops before assembling to help them stay in place.
• Muffins Are Dry: Use very ripe bananas and don’t overbake. Check the oven temperature with an oven thermometer to ensure accuracy.
• Too Much Moisture from Zucchini: Always squeeze out excess liquid from shredded zucchini to prevent soggy muffins.

Make Ahead Like a Pro

These muffins hold up beautifully when stored properly. Cool completely, then place them in an airtight container. They’ll stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the muffins in a zip-top bag for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave for 20-30 seconds to bring back that melty Nutella center.

Ask & Learn

Can I use regular whole wheat flour instead of whole wheat pastry flour?

Regular whole wheat flour is denser and has a stronger flavor, which may make the muffins heavier. Whole wheat pastry flour is lighter and gives a more tender crumb, but you can use regular whole wheat flour if that’s what you have, just expect a slightly heartier texture.

Is it necessary to squeeze the zucchini to remove moisture?

Yes, removing excess moisture from zucchini is crucial. If too much liquid remains, your muffins can become soggy or fail to rise properly. A quick squeeze with a towel works wonders.

Can I make these muffins vegan?

To make this recipe vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk or oil substitute if needed. Also, ensure your Nutella or chocolate chips are dairy-free.

How do I prevent Nutella from leaking out during baking?

Chilling the Nutella dollops before placing them in the batter helps keep them firm and prevents leakage. Also, placing the Nutella in the center and covering fully with batter minimizes the chance of it spilling over.

Because You Liked This

• Banana Peanut Butter Muffins – A simpler take on the classic combo.
• Zucchini Banana Bread Muffins – Moist and nutritious with a hint of spice.
• Peanut Butter Chocolate Chip Muffins – For the ultimate chocolate and peanut butter lovers.
• Nutella Stuffed Chocolate Chip Muffins – Indulge your sweet tooth with a Nutella surprise.

That’s a Wrap

Crafting the perfect muffin can sometimes feel like a balancing act between nutrition and indulgence, but these Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins hit the sweet spot effortlessly. They’re packed with wholesome ingredients that nourish and satisfy, while the hidden Nutella center delivers a delightful treat that turns every bite into a mini celebration. Whether you’re baking for your family’s breakfast, packing snacks for the week, or just craving something a little special, these muffins are guaranteed to impress. So grab your mixing bowls, whip up a batch, and enjoy the magic of a muffin that’s as nourishing as it is delicious. Happy baking!

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