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5 from 4 votes

Nutella Stuffed Whole Wheat Peanut Butter Banana and Zucchini Muffins

These are whole wheat,  mixed with mashed banana and yes, they are also mixed with shredded zucchini. So yes, I am calling these a healthy after school snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Side Dish
Cuisine: American
Servings: 24 Muffins
Calories: 127kcal

Ingredients

Instructions

  • 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.

Notes

For high altitude add one teaspoon baking powder.

Nutrition

Calories: 127kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 128mg | Potassium: 161mg | Fiber: 2g | Sugar: 12g | Vitamin A: 30IU | Vitamin C: 1.8mg | Calcium: 24mg | Iron: 1mg