Instructions

• Preheat oven to 350°F. Spray a standard 12-cup muffin pan with nonstick spray or line with muffin cups. (You can also make 24 mini muffins—use a mini muffin pan.) Set the pan aside.
• In a medium bowl, whisk together 1 3/4 cups whole wheat pastry flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
• In a large bowl, mash the 2 ripe bananas. Add 1 cup shredded zucchini, 1/2 cup creamy peanut butter, 1/4 cup canola oil, 1 egg, 1 teaspoon vanilla, and 1/2 cup brown sugar. Whisk or beat until the wet ingredients are evenly combined (a stand mixer may be used).
• Add the dry ingredients to the wet ingredients and stir or fold until just combined. Do not overmix.
• Fold in 1/4 cup chocolate chips until evenly distributed.
• Spoon batter into the prepared muffin cups, filling each cup about halfway for regular muffins (or appropriate level for mini muffins).
• Drop about 1 teaspoon of Nutella into the center of the batter in each muffin cup.
• Spoon more batter over the Nutella to fill each cup about 3/4 full.
• Add about 1 teaspoon of Nutella on top of the batter in each cup and gently swirl once with a knife or toothpick to marble the Nutella into the top layer.
• Bake regular muffins 20–25 minutes (mini muffins 10–12 minutes), until the tops are lightly browned and a toothpick inserted into the cake portion (not the Nutella) comes out with just a few moist crumbs.
• Let the muffins cool in the pan for 10 minutes. Loosen the edges with a knife, remove the muffins from the pan, and transfer them to a cooling rack to finish cooling.