Breakfast · Muffins

Banana Nutella Muffins

Bananas?  Good.  Nutella??  Double GOOD.  Put ’em together and what do you get?  A fabulously moist banana-y chocolatey (but not too much) piece of heaven!!!  I really can’t imagine a person who wouldn’t like these unless they are allergic to bananas or chocolate.  Even then, I’d chance it!


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 cup unsweet applesauce
  • 3 very ripe bananas
  • 1/2 cup brown sugar
  • 1/2 cup white granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • about 6 TBS nutella
Preheat oven to 350.  Line muffin pan with liners or nonstick spray.
In medium bowl whisk together flours, baking soda, baking powder, cinnamon, allspice, and salt until well combined.
In large bowl smash up your peeled bananas with a fork then whisk together with sugar, brown sugar, egg, applesauce and vanilla.  Slowly stir in flour mixture until there are no lumps.
Fill muffin tins 3/4 full then top each muffin with about 1 tsp nutella and use a toothpick to swirl it into the batter.
Bake for 15-17 min, or until a toothpick inserted in the center of one comes out clean.  Delicious warm from the oven!  Store the rest in an airtight container.
Nutritional facts: 138 calories, 2 g fat, 17 g sugar, 9 g sodium, 2 g fiber, 2 g protein.  Based on 18 muffins.
Recipe adapted from The Novice Chef

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