In a medium bowl, beat eggs, hazelnut spread and vanilla together.
Add flour and ¼ teaspoon salt.
Mix until combined.
Using a regular sized muffin tin, line 7-9 cupcakes with paper or foil cupcake liners. Spoon batter into liners until they are about ¾ of the way full.
Bake for 20 minutes or until they are cracking on the top.
Serve warm with hazelnut ice cream.
Recipe by Healthy By Heather Brown at https://www.mylifewellloved.com/whole-wheat-nutella-brownie-muffins/