Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins
There’s something irresistibly comforting about a warm muffin fresh from the oven, especially when it’s packed with wholesome ingredients and a delightful surprise in the center. These Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins are just that—a perfect blend of nutrition and indulgence. Imagine biting into a soft, moist muffin, only to discover a rich, gooey center of Nutella. It’s a treat that will make your mornings brighter and your afternoons sweeter.
These muffins manage to feel indulgent while still being filled with nutrients from whole wheat flour, bananas, and zucchini. They’re perfect for breakfast, a snack, or even dessert. Plus, they’re easy to make, which is always a bonus in a busy household. Let’s dive into why these muffins are a crowd-pleaser and how to whip them up in no time.
Why It’s Crowd-Pleasing
One of the best things about these Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins is their ability to appeal to both kids and adults alike. The combination of peanut butter and chocolate is a timeless classic, and adding the health benefits of bananas and zucchini makes these muffins not only delicious but also nutritious. They are perfect for breakfast on the go, a post-workout snack, or a delightful treat for afternoon tea.
These muffins are also incredibly versatile. You can easily adjust the sweetness, substitute ingredients based on dietary preferences, and even sneak in some extra veggies without anyone noticing. If you’re looking for a recipe that pleases a crowd while still being easy and fun to make, look no further!
What Goes In
To create these scrumptious muffins, gather the following ingredients:
- 2 ripe bananas, mashed
- 1 cup shredded zucchini
- 1/2 cup creamy peanut butter
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chocolate chips
- 12 tablespoons heaping Nutella
Before You Start: Equipment
Before you embark on your muffin-making adventure, make sure you have the following equipment ready:
- Muffin tin: A standard 12-cup muffin tin works perfectly.
- Mixing bowls: Use at least two—one for wet ingredients and one for dry.
- Whisk: For combining the ingredients smoothly.
- Spoon or spatula: For mixing and portioning the batter.
- Measuring cups and spoons: For precise ingredient measurements.
- Cooling rack: To let your muffins cool down after baking.
Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins in Steps
Now that you have everything ready, let’s get started on making these Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it lightly or lining it with muffin liners.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas, shredded zucchini, creamy peanut butter, canola oil, egg, and vanilla extract. Whisk these ingredients together until they are well blended and smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the whole wheat pastry flour, brown sugar, baking soda, and salt. Make sure there are no lumps in the flour mixture for an even texture.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring gently until no dry flour remains. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips into the batter, ensuring they are evenly distributed throughout.
Step 6: Fill the Muffin Tin
Spoon the muffin batter into the prepared muffin tin, filling each cup about halfway. Then, add a heaping tablespoon of Nutella into the center of each muffin cup. Top with more batter until the cups are about 3/4 full.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate).
Step 8: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Texture-Safe Substitutions
If you want to customize these muffins, consider the following substitutions:
- Nut Butter: Swap peanut butter for almond butter or sunflower seed butter for a nut-free alternative.
- Oil: Use melted coconut oil instead of canola oil for a different flavor profile.
- Sweetener: Replace brown sugar with coconut sugar or maple syrup (adjust the flour accordingly).
- Flour: Use spelt flour or oat flour if you prefer a gluten-free option.
Steer Clear of These
While making these muffins, it’s best to avoid the following:
- Overmixing the batter, which can lead to tough muffins.
- Using unripe bananas, as they won’t provide the necessary sweetness and moisture.
- Skipping the Nutella, as it’s the star of the muffin!
Keep It Fresh: Storage Guide
To keep your muffins fresh, consider the following tips:
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to a week.
- Freeze muffins individually wrapped in plastic wrap, then placed in a freezer bag for up to 3 months.
Quick Q&A
Can I make these muffins vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based Nutella alternative.
How can I make these muffins less sweet?
Reduce the amount of brown sugar to 1/4 cup or even omit it altogether, as the bananas and Nutella add plenty of sweetness.
Can I add nuts to the muffins?
Absolutely! Chopped walnuts or pecans would be a wonderful addition for a bit of crunch and extra nutrients.
What if I don’t have zucchini on hand?
You can substitute the zucchini with finely grated carrots or applesauce for moisture and sweetness.
Quick Weeknight Wins
If you love these Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins, here are a few more quick and easy recipes to try:
The Last Word
These Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins are more than just a delicious treat; they’re a wholesome indulgence that brings together the best of nutrition and flavor. Whether you’re enjoying them at breakfast or as a snack, every bite is sure to bring a smile to your face. So grab your ingredients and get baking—your taste buds will thank you!
Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it lightly or lining it with muffin liners.
- In a large mixing bowl, combine the mashed bananas, shredded zucchini, creamy peanut butter, canola oil, egg, and vanilla extract. Whisk these ingredients together until they are well blended and smooth.
- In another bowl, whisk together the whole wheat pastry flour, brown sugar, baking soda, and salt. Make sure there are no lumps in the flour mixture for an even texture.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until no dry flour remains. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the chocolate chips into the batter, ensuring they are evenly distributed throughout.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about halfway. Then, add a heaping tablespoon of Nutella into the center of each muffin cup. Top with more batter until the cups are about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate).
- Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week for longer storage.
- Freeze individually wrapped muffins for up to 3 months.
