The Pioneer Woman Tasty Kitchen
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Banana Nutella Muffins

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Level: Easy

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Description

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, used Greek yogurt for extra protein, and Nutella for a sweet chocolate 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 protein.

Ingredients

  • ¾ cups Whole Wheat Flour
  • ¼ cups All-purpose Flour
  • 1 cup Organic Rolled Oats
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 whole Large Bananas, Mashed
  • 2 Tablespoons Yogurt Butter, Softened
  • 2 whole Egg Whites
  • ½ cups Nonfat Plain Greek Yogurt
  • 1 teaspoon Pure Vanilla Extract
  • ¼ cups Organic Flaxseed
  • ¼ cups Nutella, Plus 1 Tablespoon For Garnish

Preparation

Makes 12 muffins.

Preheat oven to 375ºF. Line a 12-cup muffin pan with cupcake/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 liners. Bake muffins for 25 minutes, or until brown on top. Cool on a wire rack and drizzle with the remaining 1 tablespoon of Nutella (this is a must—so good!).

Nutritional information: 150 calories, 4.6g fat (1.2 sat, 0.5 mono, 1.25poly), 23g carbs, 5.3g protein

One Comment

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Profile photo of Emily@ So Domesticated

Emily@ So Domesticated on 7.4.2011

Oooohh, these look good!

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