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 Remodelaholic 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
 
Ingredients
  • 1 cup hazelnut spread (Nutella)
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ⅔ cup whole wheat flour
  • Optional: hazelnut ice cream
Instructions
  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.


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5 Comments

  1. Avatar May 5, 2014 / 9:07 am

    Oh dear goodness those look heavenly!!

  2. Avatar May 5, 2014 / 9:07 am

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

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

    Yum!!!

  4. Avatar 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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