Double Nutella Banana Muffins

142 cal, 23C/5F/3P/10S.

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!


  • 2 very ripe bananas* (1 cup mashed, about 240 g)
  • 1 large egg (flax egg might work)
  • 2 tbsp yogurt (I use 2% greek yogurt – 28 g)
  • 2 tbsp nutella (37 g)
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 tbsp whole wheat or any wheat 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 (74 g)

Makes 9 muffins. 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! Keep refrigerated or frozen for maximum freshness and let come to room temperature before enjoying.

(*) You can probably sub applesauce for banana but I haven’t tried this.

Let me know if you make these! ❤ Now let me go back to eyeing Nutella products all over Eastern Europe!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

2 thoughts

  1. Hi! I made these using whole wheat flour and they turned out great! I only had a 6 muffin pan, so I figured that makes my muffins closer to 213 calories as made, but I’m going to eat them in halves, since they’re quite big. Thanks for the recipe!


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