Banana Nutella Muffins

My mouth is watering.

I firmly believe this recipe ranks first place in my mind when it comes to muffins.  And boy, do I love me some muffins.  Seriously, if I could have them everyday, many times a day, breakfast, lunch, dinner, second dinner, I totally would.

Actually, now that I’m thinking about it, who is to stop me?  Wow, this new epiphany just turned my world completely upside down.  Thank you, banana muffins.  My heart goes out to you.

These are the type of muffins that are satisfying, nutritious, and absolutely delicious.  I swapped in some rolled oats for flour, added flaxseeds for a nutty flavor, and used Nutella for a sweet, chocolately, hazelnut kick.  With these small additions and changes, I’ve been able to bake a flavorful and healthy breakfast treat that balances a strong dosage of “good” fats, whole grains, and a great deal of protein.

Can you imagine all that packed into one simple, marvelous muffin?  I sure can’t… Oh wait.

Banana Nutella Muffins

(yields 12 muffins)


3/4 cup whole-wheat flour

1/4 cup all-purpose flour

1 cup organic rolled oats

2 teaspoon baking powder

1/2 teaspoon salt

2 large ripe bananas, mashed

2 tablespoons butter, softened

2 large egg whites

1/2 cup plain Greek yogurt

1 teaspoon vanilla extract

1/4 cup organic flaxseeds

1/4 cup nutella, plus 1 tablespoon for garnish.


Preheat oven to 375 degrees.  Line a 12-cup muffin pan with muffin cups.  In a large bowl, mix together flours, oats, baking powder, and salt.  Set aside.

In a mixing bowl, mix mashed bananas, butter, and egg whites.  Add in yogurt and vanilla.  Slowly, add dry ingredients to the liquid mixture and stir until all is combined.  Add flaxseeds and nutella and stir until everything is mixed together, about 30 seconds.

Distribute batter evenly among the muffin pan.  Bake muffins for 25 minutes, or until brown on top.  Cool on a wire rack and drizzle with remaining 1 tablespoon of Nutella.

Serve and enjoy!

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