142 cal, 10g sugar.

I’m in Europe! In Bulgaria visiting my in laws in particular. It seems like there’s Nutella products wherever I turn (talk about selective perception!) so I thought it’s appropriate to share the recipe for this batch of Nutella Filled Nutella Banana Muffins that I baked a couple of weeks back (yep I said Nutella twice).

These may just be the best way to use up your ripe bananas friends. The recipe comes together in minutes (especially when using a food processor or blender) and the final product is amazing. Moist, rich with a creamy hidden surprise. They’ll just make you feel like a kid again!

Print Recipe

5 from 1 vote

Nutella Filled Banana Muffins

Low-sugar whole-grain (or gluten-free) Nutella stuffed Banana muffins.

Course: Breakfast, Dessert, Snack

Servings: muffins

Calories: 142kcal

Ingredients

2 very ripe bananas* (1 cup mashed) (about 240 g)
1 large egg (flax egg might work)
2 tbsp greek yogurt (I use 2%) (30 g)
2 tbsp nutella (37 g)
1/2 tsp vanilla extract
3/4 cup + 2 tbsp whole wheat, all purpose or gf all purpose flour (105 g)
2 tbsp cocoa powder (12 g)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup nutella as filling (74 g)

Instructions

Preheat oven to 350F and grease a silicone muffin pan (I haven’t tried regular muffin pans so if you’re using one or even muffin liners make sure to grease well).
In a food processor, hand mixer or by hand blend together mashed banana, egg, yogurt, nutella, vanilla extract until smooth.
In a medium bowl whisk together flour, cocoa powder, salt, baking soda, baking powder.
Pour in the wet ingredients and fold until combined (do not overmix).
Fill 9 muffin cavities 1/3 of the way.
Drop a heaping tsp of nutella on each (about 8 g per muffin) and top with the rest of the batter until they’re 2/3 full.
Bake for 20-25 minutes.
Let cool in the muffin pan a few minutes then transfer to a wire rack. Enjoy!