I love a recipe that feels indulgent and responsible at the same time. These muffins fold whole wheat pastry flour, peanut butter, mashed bananas and shredded zucchini into a tender batter, and then surprise you with a molten Nutella center. They’re versatile for breakfast, a lunchbox treat, or an afternoon pick-me-up.

There’s no pretension here—just straightforward steps and a few practical tricks so your muffins come out moist with a chocolate-hazelnut stripe in every bite. You’ll see how the zucchini keeps the crumb soft and how the peanut butter adds depth without taking over.

What You’ll Gather

Ingredients

2 ripe bananas — mashed; they sweeten and keep muffins tender.
1 cup shredded zucchini — adds moisture and a subtle veggie lift.
1/2 cup creamy peanut butter — builds richness and a nutty background.
1/4 cup canola oil — for moistness without strong flavor.
1 egg — binds and helps structure.
1 teaspoon vanilla — brightens the batter.
1/2 cup brown sugar — adds sweetness and a bit of chew.
1 3/4 cup whole wheat pastry flour — lighter whole-wheat option for tender crumb.
1 teaspoon baking soda — leavener for lift.
1/2 teaspoon salt — balances sweetness and rounds flavor.
1/4 cup chocolate chips — extra pockets of chocolate throughout.
12 tablespoons heaping Nutella — for the molten center and swirl; set aside until assembly.

Method: Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins

Preheat oven to 350°F (175°C). Spray a 12-cup muffin pan with nonstick spray or line with muffin cups. (To make mini muffins, use a mini muffin pan and liners.) 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 the dry mixture aside.
In a large bowl, mash the 2 ripe bananas until mostly smooth. 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 with a stand mixer) until the wet ingredients are combined.
Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
Fold 1/4 cup chocolate chips into the batter.
Portion the batter into the prepared muffin cups: for regular muffins, fill each cup about halfway; for mini muffins, fill each cup about one-third full.
Using the 12 tablespoons heaping Nutella provided, add Nutella to each muffin as follows:
- For regular (12) muffins: drop 1/2 tablespoon Nutella into the center of each partially filled cup, then spoon additional batter over the Nutella to fill each cup about 3/4 full. Add the remaining 1/2 tablespoon Nutella on top of each filled cup and gently swirl with a knife or toothpick.
- For mini (24) muffins: drop about 3/4 teaspoon Nutella into each partially filled mini cup, then spoon additional batter over the Nutella to fill each cup about 3/4 full. Add about 3/4 teaspoon Nutella on top of each filled mini cup and gently swirl with a knife or toothpick.
Bake regular muffins 20–25 minutes (mini muffins 10–12 minutes), until the tops are lightly browned and a toothpick inserted into the muffin (avoiding the Nutella center) comes out with a few moist crumbs but not raw batter.
Let the muffins cool in the pan for 10 minutes. Loosen the edges with a knife if needed, then transfer the muffins to a cooling rack to cool further.

Why It Works Every Time

These muffins balance moisture, structure and flavor through a few simple choices. Whole wheat pastry flour gives whole-grain character without turning the crumb dense. The mashed bananas and shredded zucchini are natural moisture carriers—zucchini hydrates without adding a vegetal bite when shredded fine. Peanut butter adds fat and a nutty backbone that complements Nutella instead of competing with it.

The method matters: mixing dry into wet until just combined prevents gluten overdevelopment. Folding in chocolate chips at the end distributes small chocolate pockets. Finally, the two-step Nutella placement—center then a top dollop with a gentle swirl—ensures a gooey core and an attractive top swirl without sinking the filling.

Healthier Substitutions

If you want small swaps without changing texture wildly, try these:

Swap part or all of the brown sugar with unsweetened applesauce (start by replacing half), keeping an eye on moisture—applesauce can make batter looser.
Use natural or unsweetened peanut butter for less added sugar; note natural peanut butter can be thinner—stir it well before measuring.
Replace canola oil with an equal amount of light olive oil or melted coconut oil if you prefer the flavor profile.
Use dark chocolate chips or chopped dark chocolate for lower sugar in the chocolate pockets.

What’s in the Gear List

Muffin pan (12-cup or mini muffin pan) — core equipment; liners or nonstick spray both work.
Medium mixing bowl and large mixing bowl — keep dry and wet separate for even mixing.
Whisk and spatula — whisk for dry, spatula for folding and portioning.
Stand mixer or hand mixer (optional) — speeds up combining the wet ingredients but isn’t required.
Cookie scoop or tablespoon — helps portion consistent muffins so baking time is predictable.
Toothpick or small knife — for gentle Nutella swirls and doneness checks.
Cooling rack — prevents soggy bottoms and finishes the cooling process cleanly.

Watch Outs & How to Fix

Problem: Muffins are too dense. Fix: Don’t overmix once the flour is added. Stir until just combined—few streaks are fine. Also check your baking soda is fresh; expired leavening gives poor rise.

Problem: Nutella sinks to the bottom. Fix: Use the assembly order in the Method: partial fill, add Nutella, top with batter, then add the final Nutella and swirl. This creates a pocket and keeps the filling centered.

Problem: Muffins are dry. Fix: Reduce baking time slightly and test earlier. Also make sure your shredded zucchini is unpressed—don’t squeeze out the juices before adding; those juices contribute to tenderness. If you swapped sugar or fat, compensate with a touch more oil (a teaspoon at a time) rather than longer bake times.

Year-Round Variations

These muffins adapt beautifully with small seasonal shifts. In spring, fold in a tablespoon of lemon zest with the batter for brightness. In summer, swap chocolate chips for small chopped strawberries (add right before baking) and use less Nutella so fruit can shine. In fall, stir in 1/2 teaspoon cinnamon and a pinch of nutmeg to pair with the peanut butter and banana. In winter, add a tablespoon of espresso powder to the batter for a mocha boost that plays well with Nutella.

Recipe Notes & Chef’s Commentary

Use ripe bananas—the browner they are, the more natural sweetness and banana flavor. If your bananas are barely yellow, they won’t lend the same sweetness and you may taste more peanut butter or flour. I recommend shredding the zucchini on the small holes of a box grater; larger shreds can leave visible strings in the crumb.

The “heaping” qualifier for the Nutella is intentional. A level tablespoon won’t give the same generous pocket. But if you’re watching calories or sweetness, scale back the top Nutella dollop and only nest a smaller center for a subtler surprise.

Leftovers & Meal Prep

Store cooled muffins in an airtight container at room temperature for up to 2 days. Because of the Nutella center, they maintain their texture well. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to zip-top bags for up to 2 months. Reheat from frozen in a 325°F (160°C) oven for 8–12 minutes or microwave a thawed muffin for 20–30 seconds until warm and melty.

For make-ahead breakfasts, bake mini muffins and freeze in single portions—grab two or three for a quick on-the-go snack that thaws in a lunchbox by midday.

Your Questions, Answered

Can I use all-purpose flour instead? Yes—AP flour will work and produce a slightly less whole-grain crumb; reduce mixing to keep tenderness. If you do, consider keeping the same amount (1 3/4 cups).

What if I don’t have Nutella? You can use another chocolate-hazelnut spread or even a thick chocolate spread. Texture and sweetness will vary. If you use a looser spread, tuck it under more batter so it doesn’t run.

Can I make these gluten-free? You can try a 1:1 gluten-free flour blend that includes xanthan gum. Expect a slight difference in texture; test a small batch first.

The Takeaway

These Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins are simple, satisfying and a little bit sneaky—veggies tucked into a muffin with a chocolate-hazelnut surprise. Follow the assembly and baking guidance exactly, and you’ll have reliable results: moist, tender muffins with a gooey center. Make them for weekend baking or a batch to freeze for quick breakfasts. They’re proof that something wholesome can still feel delightfully indulgent.

Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins

Whole wheat muffins made with mashed banana, shredded zucchini, peanut butter and a Nutella swirl—made as 12 regular muffins or 24 mini muffins.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 24 muffins (regular; see notes for mini)

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

2 ripe bananasmashed
1 cupshredded zucchini
1/2 cupcreamy peanut butter
1/4 cupcanola oil
1 egg
1 teaspoonvanilla
1/2 cupbrown sugar
1 3/4 cupwhole wheat pastry flour
1 teaspoonbaking soda
1/2 teaspoonsalt
1/4 cupchocolate chips
12 tablespoonsheaping Nutella

Equipment

Oven
12-cup muffin pan
muffin liners or nonstick spray
mini muffin pan (optional)
Mixing Bowls
Whisk
Spoon or spatula
knife or toothpick
Cooling rack
Stand mixer (optional)

Method

Instructions

Preheat oven to 350°F (175°C). Spray a 12-cup muffin pan with nonstick spray or line with muffin cups. (To make mini muffins, use a mini muffin pan and liners.) 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 the dry mixture aside.
In a large bowl, mash the 2 ripe bananas until mostly smooth. 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 with a stand mixer) until the wet ingredients are combined.
Pour the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix.
Fold 1/4 cup chocolate chips into the batter.
Portion the batter into the prepared muffin cups: for regular muffins, fill each cup about halfway; for mini muffins, fill each cup about one-third full.
Using the 12 tablespoons heaping Nutella provided, add Nutella to each muffin as follows: - For regular (12) muffins: drop 1/2 tablespoon Nutella into the center of each partially filled cup, then spoon additional batter over the Nutella to fill each cup about 3/4 full. Add the remaining 1/2 tablespoon Nutella on top of each filled cup and gently swirl with a knife or toothpick. - For mini (24) muffins: drop about 3/4 teaspoon Nutella into each partially filled mini cup, then spoon additional batter over the Nutella to fill each cup about 3/4 full. Add about 3/4 teaspoon Nutella on top of each filled mini cup and gently swirl with a knife or toothpick.
Bake regular muffins 20–25 minutes (mini muffins 10–12 minutes), until the tops are lightly browned and a toothpick inserted into the muffin (avoiding the Nutella center) comes out with a few moist crumbs but not raw batter.
Let the muffins cool in the pan for 10 minutes. Loosen the edges with a knife if needed, then transfer the muffins to a cooling rack to cool further.