Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins
There’s something magical about the combination of bananas, peanut butter, and Nutella. Take that delightful trio and add in some wholesome zucchini and whole wheat goodness, and you have a muffin that’s not just delicious but also packed with nutrients. These Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins are perfect for breakfast, a snack, or even a dessert. Trust me, once you take a bite, you’ll be hooked!
Why It Deserves a Spot
If you’re like me, you often find yourself with overripe bananas waiting for their moment to shine. This recipe is not only a fantastic way to use those bananas, but it also incorporates zucchini, making it a powerhouse of flavor and nutrition. The creamy peanut butter adds a depth of richness, while the Nutella provides a luscious, chocolatey surprise in the center. These muffins are moist, tender, and utterly satisfying, making them a perfect choice for any time of the day.
The Essentials
To whip up these scrumptious muffins, you’ll need 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
Gear Up: What to Grab
Before you start, make sure you have the following kitchen essentials:
- Mixing bowls: For combining wet and dry ingredients.
- Muffin tin: To bake your muffins in.
- Silicone spatula: For folding the batter and ensuring nothing goes to waste.
- Measuring cups and spoons: Precision is key in baking!
- Whisk: To mix your ingredients thoroughly.
Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins: Step-by-Step Guide
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with non-stick spray to keep your muffins from sticking.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, shredded zucchini, creamy peanut butter, canola oil, egg, and vanilla extract. Whisk them together until smooth and well blended.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the whole wheat pastry flour, baking soda, and salt. This ensures that your leavening agent is evenly distributed throughout the muffins.
Step 4: Mix It Up
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Add Sugar and Chocolate Chips
Fold in the brown sugar and chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 6: Fill the Muffin Tin
Spoon about a tablespoon of muffin batter into each muffin cup. Then, take a heaping tablespoon of Nutella and place it in the center of each muffin. Top with another tablespoon of batter, ensuring the Nutella is well covered.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean (except for chocolate chip specks!). Your kitchen will smell heavenly!
Step 8: Cool and Enjoy
Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Substitutions by Category
If you’re looking to switch things up or accommodate dietary restrictions, here are some substitutions:
- Nut butters: Almond butter or cashew butter can be used instead of peanut butter.
- Oil: Coconut oil or melted butter can replace canola oil.
- Sweeteners: Maple syrup or honey can be substituted for brown sugar (just adjust the liquid content slightly).
- Flour: For a gluten-free option, use a 1:1 gluten-free baking blend instead of whole wheat pastry flour.
Pro Tips & Notes
- Make sure your bananas are very ripe; the riper they are, the sweeter the muffins will be.
- If you have extra zucchini, you can easily double the recipe or use it in other baked goods, like whole wheat banana bread.
- For a nut-free version, simply omit the peanut butter and replace it with sunflower seed butter.
- Feel free to mix in other add-ins such as walnuts, pecans, or dried fruit for extra texture and flavor.
How to Store & Reheat
These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, consider freezing them. Simply place the cooled muffins in a freezer-safe bag or container, and they will last for up to 2 months.
To reheat, simply pop a muffin in the microwave for about 10-15 seconds, or until warmed through. They also taste delicious cold!
Helpful Q&A
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great! Just make sure to thaw and drain any excess liquid before mashing them.
Is it necessary to add chocolate chips?
While chocolate chips add a lovely sweetness, you can omit them if you prefer a less sweet muffin. The Nutella will still provide a delightful chocolatey flavor!
Can I make these muffins vegan?
To make these muffins vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use a plant-based yogurt or applesauce instead of peanut butter, and ensure your Nutella is dairy-free.
How can I add more flavor to the muffins?
Consider adding cinnamon or nutmeg to the dry ingredients for a warm, cozy spice. You can also add a splash of almond extract for a unique twist.
Desserts to Finish
If you’re looking for more scrumptious treats, consider these:
- Banana Muffins – Another delightful way to use those ripe bananas!
- Whole Wheat Banana Bread – A classic that never disappoints.
Wrap-Up
These Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins are a delightful fusion of flavors and textures that will surely make your taste buds dance. They are easy to prepare, incredibly satisfying, and a perfect way to sneak in some extra nutrition. Whether you enjoy them for breakfast, as a snack, or even dessert, these muffins will undoubtedly become a staple in your baking repertoire. Enjoy every bite!
Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- Step 2: In a large mixing bowl, combine the mashed bananas, shredded zucchini, peanut butter, canola oil, egg, and vanilla extract. Whisk until smooth.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 5: Fold in the brown sugar and chocolate chips.
- Step 6: Spoon about a tablespoon of batter into each muffin cup, add a heaping tablespoon of Nutella, then top with more batter.
- Step 7: Bake for 18-20 minutes or until a toothpick comes out clean.
- Step 8: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for maximum sweetness.
- Double the recipe if you have extra zucchini.
- For a nut-free version, use sunflower seed butter.
