Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins
These muffins are a wholesome delight with a gooey Nutella surprise inside — perfect for breakfast, snacks, or an indulgent treat!
Equipment
- Mixing Bowls
- Grater
- Muffin Tin
- Muffin Liners
- Spoons and Spatula
- Measuring cups and spoons
- Spoon or small ice cream scoop
- Oven
Ingredients
- 2 ripe bananas mashed
- 1 cup zucchini shredded, excess moisture squeezed out
- 0.5 cup creamy peanut butter
- 0.25 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 1.75 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt a pinch
- 0.25 cup chocolate chips semi-sweet or milk chocolate
- 12 tablespoons Nutella for stuffing
Instructions
Preparation
- 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.
Mixing 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.
Mixing 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.
Combine Ingredients
- 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.
Assemble Muffins
- 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.
Bake
- 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.
Cool and Serve
- 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.
Notes
- For a vegan version, replace the egg with a flax egg and use dairy-free Nutella and chocolate chips.
- Always squeeze out excess moisture from shredded zucchini to avoid soggy muffins.
- Chill Nutella dollops before assembling to prevent them from sinking during baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Avoid overmixing the batter to keep muffins tender and light.