Preggo Health Nut

Pregnant and fit is not an oxymoron.. its possible!

Oh.. My.. Deliciousness!!!

on October 2, 2012

So, my husband works pretty early and likes to have breakfast that is easy to grab.. therefore, I make muffins a lot. I try to make well balanced nutritious and healthy muffins that taste good… that however is no easy feat! My husband can usually taste the “health factor” of the muffins I make, and he’s not a big fan of that. So, in trying to accomplish my goal of making a delicious and nutritious muffin (and the knowledge that my husband is a die hard fan of Nutella)… I found this delicious and mostly nutritious recipe for banana nutella muffins (which I slightly modified as follows):

1 ½ cup whole wheat flour
½ cup ground flaxseed meal (or more if you would like)
½ cup wheat germ (optional)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ -1 teaspoon cinnamon
3 medium ripe bananas*
1/3 cup plain low-fat yogurt
2 eggs**
½ cup dark brown sugar, packed
4-5 tablespoons oil (I used canola, but you could use any kind you would like)
½ cup nutella, softened
(optional idea) walnuts might be a nice addition to the muffins if you like nuts!


Turn oven on to 400 degrees. Combine in a medium bowl flour, flaxseed meal, wheat germ, baking powder, baking soda, salt, and cinnamon. Mix well and set aside. Then, in a large bowl using a hand mixer (or Kitchen aid if you have one), mix together bananas, yogurt, eggs, and sugars. Slowly add in the oil until fully mixed in. Next, stir in the flour mixture into the banana mixture until just combined (be careful not to stir too much, this will cause the muffins to turn out more dense and tough). Then carefully stir in the Nutella, you don’t have to mix this in too much, you kind of want a marbled effect. Next, spoon mixture into greased (or paper lined) muffin pan, fill to about 3/4 full.

Bake for 14-16 minutes or until toothpick comes out clean. Let cool in muffin pan for about 5 minutes and enjoy this masterpiece!

*You could substitute ground flaxseed for the eggs to make this vegan- 1 Tbsp ground flax seed mixed with 3 tbsp water per egg. (you’d have to sub silken tofu or soy yogurt for the yogurt as well)
**Wanna make this recipe but don’t have any brown bananas? Here is a cool trick to get banana’s to ripen faster!

Hope you enjoy as much as we did! And, I may try out a gluten-free version in the future since for my applied food science class I am required to make a gluten free banana muffin recipe for one of the labs.. look for that in the future (about 3-4 weeks)! Hope you have a wonderful day and if there are any ideas or suggestions you might have let me know in the comments below! And as always if you have any questions… feel free to ask! 🙂


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