halfbakedharvest5.0
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.
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
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.
2
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.
baking soda1 teaspoonshredded zucchini1 cupegg1vanilla1 teaspoon
3
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.
4
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.
Nutrition Facts
calories
127 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
2 g
sugar Content
12 g
sodium Content
128 mg
protein Content
3 g
cholesterol Content
7 mg
carbohydrate Content
21 g
saturated Fat Content
3 g
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