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It’s no secret we have a slight obsession with Blender Muffins. <click ‘Blenders’ at the top of the page for all 11 flavor options> These were some of the first recipes I published on my original site <RIP teal & blue logo> in 2018. While Featherstone Nutrition has come a long way since then, our love of Blender Muffins has not faltered. So here we are, with Blender Muffin recipe #12 – featuring my son’s favorite spread, Nutella.

My son, Smith, helped me decide on the next flavor of Blenders, and he was quite pleased with the outcome. For the last five years, he has eaten a Blender Muffin for breakfast 85% of the time. We alternate between many options, but until now, his favorite was always the OG Chocolate Banana Blenders. Now, he’s a little disappointed when these are not the ones I pull out of the freezer. Who can blame him?! Nutella makes everything delicious.

These work the best with a high-powered blender, like a Vitamix. If you do not have a large blender to hold all the ingredients, you can blend it up in batches, use a food processor, or not blend the oats and mix everything by hand. Not using a blender will result in a muffin with noticeable oat pieces vs a smooth muffin, but if that doesn’t bother you, go for it!

I recommend storing these in the freezer after they cool. Then, grab one when you want, pop it into the microwave for 30 – 60 seconds, and enjoy a warm muffin. Enjoy!

Chocolate Hazelnut Blender Muffins

Servings 12
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Ingredients
  

  • 3 eggs
  • 1 cup pumpkin puree
  • ½ cup milk or milk alternative
  • ½ cup chocolate hazelnut spread
  • 1½ cup quick oats
  • ⅓ cup cocoa powder
  • ⅓ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup semi-sweet chocolate chips

Optional

  • ¼ cup chopped hazelnuts

Instructions
 

  • Preheat oven to 350℉
  • In a high powdered blender, add eggs, pumpkin puree, milk, chocolate hazelnut spread, oats, cocoa powder, brown sugar, vanilla extract, baking powder & baking soda.
  • Blend very well. If you do not have a large or strong enough blender or food processor, you can break this up into two batches or just stir together in a big bowl.
  • Stir in chocolate chips. Save a few for the top of the muffins.
  • Grease a 12-tin muffin pan.
  • Pour batter evenly into greased muffin tins. Sprinkle each muffin with a few more chocolate chips - definitely measure this with your heart. If you have some hazelnuts, crush those up and sprinkle those on top, too.
  • Bake for 22-24 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Notes

Nutrition Facts: Serv: 1 muffin | 180 kcal | 7 g fat | 28 g carb | 3 g fiber | 4 g protein
How-to-Use:
Athletes: This makes our 12th Blender Muffin recipe, and I know you all love to include these fast, easy muffins for snacks or as part of a meal. Grab two + Greek yogurt, eggs or a protein shake + fruit to make it a meal. Or, grab one anytime you need a snack. 
Healthy Eating: Make these and store them in the freezer. Grab one and pop it in the microwave for a warm, ooey gooey, deliciously chocolate snack that packs some solid nutrition, too. 
Kids: Kids will love these as snacks or my kids love these as part of their breakfast. Add fruit + a source of protein for a balanced and fun breakfast. We love to drink kefir on the side for protein, calcium, and probiotics. 
Substitutions:
Eggs: You could try flax eggs, if needed. 1 egg equivalent = Mix 1 tbsp ground flaxseed + 2 1/2 tbsp water, let sit for 5 minutes.
Milk: Use any milk you want - cows, almond, oat, you can have whatever you like. 
Chocolate hazelnut spread: I highly recommend you don’t sub this
Quick oats: quick oats will blend & mix in faster but you can use old fashioned oats, just blend more.