Banana Nutella Muffins

Serving Size: 16


  • 1.5 cup whole-wheat flour
  • 5 Tbsp nutella, softened
  • 0.5 cup unsalted butter, melted
  • 0.5 cup dark brown sugar, unpacked
  • 2 eggs
  • 0.33 cup plain Greek yogurt
  • 3 medium ripe bananas, mashed
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 0.25 cup ground flaxseed meal (I used Bob’s Red Mill Organic Flaxseed Meal and found it in the nature food section of my grocery store)
  • 0.25 cup Nutella


Turn oven on to 400 degrees

Step 1. Combine in a medium bowl flour, flaxseed meal, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
Step 2. In a large bowl, using a hand mixer, mix together bananas, greek yogurt, eggs, and sugars. Slowly mix in the butter until combined.
Step 3. Slowly stir in the flour mixture into the banana mixture until just combined. Don’t over mix.
Step 4. Take half of the batter and place into another bowl (I quickly washed out and used the dry ingredient bowl). Stir the nutella into one of the batters.
Step 5. Place about 2 tablespoons of each batter (start with the plain banana batter and end with nutella batter) into each muffin cup sprayed with cooking spray. Using a butter knife gently swirl the batters together.
Step 6. Bake for 14-16 minutes or until toothpick comes out of a muffin clean. Let cool in muffin pan for about 5 minutes then place muffins on baking rack to finish cooling. Enjoy warm or at room temperature.

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