Whole Wheat Nutella Brownie Muffins - Healthy By Heather Brown

Whole Wheat Nutella Brownie Muffins

Whole Wheat Nutella Brownie Muffins-My Life Well Loved

This weekend was so much fun! Eric and I got lots of time to have alone time, enjoy a date night, play tennis, watch Iron Man 3 and we also got to spend a good amount of time with fabulous friends and even squeezed in a 5k race! (I’ll fill you in on all that later though.) I figured since I was exercising so much, I had earned a treat. As many of you know from following me on Pinterest, I’m really into building up a list of healthier desserts right now….and I’ve created a whole board just for that!

We went over to our friends’ house Saturday night and were treated to grapefruit margaritas, kale artichoke dip & chips, grilled pork tenderloin & a strawberry balsamic goat cheese salad! I was asked to bring a dessert and since Erin and I both work at Pure Barre, we tried to keep it on the healthy side. I ended up stumbling upon this recipe from RemodelaholicΒ and went to baking!

5 Ingredient Whole Wheat Nutella MuffinsOf course, I had to add my own little twist which was pretty ingenious if I do say so myself. I made these brownie muffins but served them with hazelnut gelato…perfecto! And with only 5 ingredients, this recipe is simple.

Whole Wheat Nutella Brownie Muffins

Nutella Brownie Muffins-a healthier dessert from My Life Well Loved

These little desserts are best eaten warm from the oven and served with Hazelnut ice cream. I like that this recipe only makes a few muffins so you’re forced to keep portion control in mind. My batch only made 8 so divided amongst four of us, we each had two, which was the perfect amount to get our sweet fix without totally blowing it.

5.0 from 1 reviews
Whole Wheat Nutella Brownie Muffins
  • 1 cup hazelnut spread (Nutella)
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ⅔ cup whole wheat flour
  • Optional: hazelnut ice cream
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, beat eggs, hazelnut spread and vanilla together.
  3. Add flour and ¼ teaspoon salt.
  4. Mix until combined.
  5. 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.
  6. Bake for 20 minutes or until they are cracking on the top.
  7. Serve warm with hazelnut ice cream.
Heather Brown helps busy mamas of young littles who are caught in the hustle to find encouragement in their journey to true health, from the inside out, starting with the heart. Read her journey of learning to live a life well-loved HERE!


  1. May 5, 2014 / 9:07 am

    Oh dear goodness those look heavenly!!

  2. May 5, 2014 / 9:07 am

    I can’t believe how few ingredients there are! These look awesome. Thanks.

  3. Jennifer Green
    May 7, 2014 / 8:08 am


  4. May 8, 2014 / 11:41 am

    These look good! I’m trying to eat healthier, but sweets is one thing I just really want all the time. I’m anxious to try this recipe!

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