I made this with one person in mind.
And that one person is four years old.
Of course right now would be the time she would jump in and say “Yeah Tiegy, but I’ll be five on August 30th”.
You guys, five years old.
Seriously, how in the heck did that happen. It seems like just yesterday I was fifteen and thinking about things like getting my learners permit and summer vacation ending. Okay fine, some of you may say it was just yesterday, but really time flies and my gosh I feel like a totally different person than my unconfident fifteen year old self.
I know I may still have a lot of life to live and lessons to learn, but I feel I have come a long way. I never would have thought back then that I would be through with school, writing a food blog and cooking my butt off day in and out.
It is still kind of crazy when I really sit and think about it.
But we’ll talk more about that another day. Today’s all about these muffins and my best friend heading off to her first day of kindergarten tomorrow.
And trust me, it is a full day.
School starts at 8:45am and goes all the way till 3:55pm.
Gesh, that’s a long day! Oh, but this one has no fear and no nerves. It’s all excitement!
Asher and I? Yeah, we could not be more different.
She is jumping out of her skin excited.
She has been counting down the days for weeks, picked out her prettiest first day outfit and packed up all her new and exciting school supplies in her new (and so cheesy) pink Barbie (yes Barbie) backpack.
Since you know I am her very favorite sister I thought I’d make her some muffins with her absolute favorite thing.
Seriously, is Nutella every kid’s favorite?
Oh and yeah, I am her only sister so she has no choice……and I like it that way! She’s got five brothers and everyday she has a different favorite. But everyday when I ask her who her favorite sister is it is always “Tiegy!”.
About these muffins.
Yes, they are whole wheat and yes, they are mixed with mashed banana and yes, they are also mixed with shredded zucchini. So yes, I am calling these a healthy after school snack.
But chocolate is a health food around here…….as I feel it should be everywhere, but to each their own!
The official taste tester LOVES these. In fact she has demanded I make them again.
Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins
Yields: 16 muffins or 24 mini muffins
- 2 ripe bananas, mashed
- 1 cup shredded zucchini
- 1/2 cup creamy peanut butter
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1 3/4 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chocolate chips
- 12 heaping tablespoons Nutella
Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray or line with muffin cups. You can also make 24 mini muffins. Set aside.
In a medium bowl, stir together flour, baking soda and salt. Set aside. In a large bowl, whisk together bananas, zucchini, peanut butter, oil, egg, vanilla and brown sugar. A stand mixer can be used to beat the wet ingredients.
Pour dry ingredients into wet ingredients and stir or mix until just combined. Do not over mix. Fold in chocolate chips. Scoop batter into prepared muffin pan. Fill 1/2 the way up or just under that, Drop 1 teaspoon of Nutella on top of each muffin. Spoon more batter over the Nutella, filling the cups 3/4 the way full. Add a teaspoon more of Nutella on top and swirl with a knife or toothpick. Do the same for mini muffins. Bake 20 to 25 minutes (10-12 for mini) or until lightly browned on top.
Let them cool in the pan for 10 minutes, then loosen the edges of the muffin pan with a knife and remove, transferring muffins to a cooling rack.
For high altitude add one teaspoon baking powder.
For her entire class…. I guess it’s a good thing they are quick and easy!