Chocolate Nutella Zucchini Banana Muffins

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

It was love at first bite. I had an abundance of zucchini from my daddy’s mega garden and I could think of nothing yummier than a zucchini based dessert. With of course, some chocolate hazelnut Nutella spread. And bananas. And chocolate. And chocolate chips. Oh my.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

And then I took a second bite. And now I just have to make another batch of these. Seriously, I will. As soon as this is done, I’m getting up and making more of these bad babies.

These muffins will have you wondering if they are a muffin or a heavenly slice of chocolate cake. They are moist, not overly sugary, and just the right amount of flavor combinations.

They are perfection. Oh, and I snuck in some ground flax seeds, shhh. You’ll get your fiber from the zucchini, banana and flax for sure!

Now on to the recipe…

Ingredients:
1 ripe banana
2 cups grated zucchini, drained of liquid
1 egg
2 Tb ground flax
2 Tb cold water
3 Tb Nutella
3 Tb canola oil
1 1/4 cups flour
1/3 cup unsweetened coco powder
1/3 cup sugar
1/3 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/3 cup mini chocolate chips

Preheat oven to 375F.

In a large bowl mash banana with grated and drained zucchini. Tip: grate the zucchini and place in a colander set over a bowl for a few minutes to allow excess liquid to drain. Set aside.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Beat the egg and flax and water. Beat in the Nutella and canola oil, scraping the sides of the bowl as necessary.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Whisk the remaining dry ingredients, excluding the chocolate chips, in a large bowl.

Slowly beat the dry ingredients into the wet mixture.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Add the banana and zucchini and the chocolate chips. Mix well to combine.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Prepare a muffin pan with cooking spray or cupcake liners.

Spoon batter evenly into all 12 muffin cups, using all the batter.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Bake at 375F for 25-30 minutes, until a toothpick inserted in the center of one comes out clean.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Serve warm or at room temperature. Refrigerate remaining muffins up to one week, though I doubt they will last that long in your house. 😉

Based on this recipe by Peanut Butter and Onion

You may also enjoy Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Chocolate Nutella Zucchini Banana Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Number of servings: 12

Per Serving 203 calories

Fat 7 g

Carbs 32 g

Protein 3 g

12


Chocolate Nutella Zucchini Banana Muffins

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 ripe banana
  • 2 cups grated zucchini, drained of liquid
  • 1 egg
  • 2 Tb ground flax
  • 2 Tb cold water
  • 3 Tb Nutella
  • 3 Tb canola oil
  • 1 1/4 cups flour
  • 1/3 cup unsweetened coco powder
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl mash banana with grated and drained zucchini. Tip: grate the zucchini and place in a colander set over a bowl for a few minutes to allow excess liquid to drain. Set aside.
  3. Beat the egg and flax and water. Beat in the Nutella and canola oil, scraping the sides of the bowl as necessary.
  4. Whisk the remaining dry ingredients, excluding the chocolate chips, in a large bowl.
  5. Slowly beat the dry ingredients into the wet mixture.
  6. Add the banana and zucchini and the chocolate chips. Mix well to combine.
  7. Prepare a muffin pan with cooking spray or cupcake liners.
  8. Spoon batter evenly into all 12 muffin cups, using all the batter.
  9. Bake at 375F for 25-30 minutes, until a toothpick inserted in the center of one comes out clean.

Notes

Serve warm or at room temperature. Refrigerate remaining muffins up to one week.

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

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What’s made with whole grain flour, packed with chocolate chips and still low in fat? These Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins of course! (That’s a mouthful!)

I was in a “muffin mood” last week, probably from all the images I caught last weekend from fellow bloggers Oatmeal in my Bowl and Chocolate Covered Katie, and all the ones I’ve been pinning on my Bread and Baking board. (Have you noticed my addiction to baking? It’s so soothing!)

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Well this particular pin caught my eye on Pinterest and I adapted it from Elisabeth at Bella to meet my finicky shark needs of extra pizazz (note the brown sugar coating on top!) and our basic famished fish needs of reduced fat—but still full of flavor.

So much flavor that every day at work I heard these words…”Did you bring more muffins?”

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So I just could not let another day go by without sharing these wonderful muffins with you all! And with my little sister who asked me, “Are you going to blog these?” I think someone wants to make these at home 😉

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup oatmeal
1/2 cup sugar
1 1/4 Tb baking powder
1/2 tsp salt
3/4 cup semi sweet chocolate chips
1 cup lowfat milk
2 Tb light sour cream
1 egg
1/3 cup, plus 1 Tb unsweetened applesauce
1 tsp vanilla

Crumb Topping
1/4 cup brown sugar
1/4 cup oats
1/4 cup chocolate chips
(What? No butter!)

What you want to do is preheat your oven to 375F.

Then mix all the dry ingredients in a large bowl, including the chocolate chips, but not the crumb topping. Did you know that when making bread items with fillings like chocolate chips and raisins, coating them with the flour keeps them sinking to the bottom of the batter when they bake?

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Mix the remaining wet ingredients in a small bowl and add the wet mixture to the dry mixture. Mix well until batter is moist, but not over mixed.

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Then mix the crumb topping ingredients together in a separate small bowl.

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Spray a 12 section muffin tin with cooking spray or line with cupcake liners.

Fill each space with 1/4 cup of batter, full to the top. Then sprinkle 1 Tb of crumb topping on each muffin.

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Bake for 20-25 minutes. Remove and cool slightly before servings.

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Now don’t those look delicious!? You can bet all my sharks inhaled these muffins! And for better health 😉 Fiber full whole wheat and oats and healthy fat and antioxidant rich semi-sweet chocolate-that tastes like dessert for breakfast, without any extra guilty fat for mom and dad. What kid won’t enjoy these? Now please go make these for your famished fish and finicky sharks this week. <3

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 270 calories

Fat 6 g

Carbs 49 g

Protein 6 g

12


Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Muffins

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup oatmeal
  • 1/2 cup sugar
  • 1 1/4 Tb baking powder
  • 1/2 tsp salt
  • 3/4 cup semi sweet chocolate chips
  • 1 cup lowfat milk
  • 2 Tb light sour cream
  • 1 egg
  • 1/3 cup, plus 1 Tb unsweetened applesauce
  • 1 tsp vanilla
  • For the Crumb Topping

  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 1/4 cup chocolate chips

Instructions

  1. Preheat the oven to 375F.
  2. Prepare a 12 cup muffin tin with cooking spray or cupcake liners.
  3. In a large bowl, mix the dry ingredients, not including the crumb topping, through to the chocolate chips.
  4. Mix the wet ingredients in a separate bowl and add to the dry mixture.
  5. Mix until incorporated and batter is moistened.
  6. In a small bowl, combine the crumb topping ingredients.
  7. Scoop 1/4 cup batter into each muffin cup to fill completely.
  8. Sprinkle 1 Tb of crumb topping on each muffin.
  9. Bake for 20-25 minutes.

What is your go-to muffin recipe? Please share here!

You may also enjoy Spiced and Iced Pumpkin Monkey Bread