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Flourless Nutella Blender Muffins

This blender muffin thing has gone way past obsession.

nutella muffin


Seriously… I just keep eating them!

And judging by the hundreds of you who have been posting your own pictures of the blender muffins on your blogs or social media, it’s clear I’m not the only one who’s completely obsessed with these muffins!

Initially, I was hesitant to even post the original blender muffin recipe, because they’re so different from traditional muffins and I worried others might not love the extra fudgy texture as much as I do. But I could not have been more wrong! Almost three months later, these blender muffins are still being shared at an astonishingly fantastic rate – 100k repins on Pinterest and counting!

If you still haven’t tried the original version, I recommend starting there first:

Flourless Banana Blender Muffins

(The version that’s gone viral online)


muffin dough

first muffin

And now there is a Nutella version.

Because, Nutella.

It’s a mash-up between my original blender muffins and the chocolate blender muffins. No, not literally… although that would probably be really delicious, now that I think about it. I used my own homemade vegan Nutella for these, but any chocolate hazelnut spread will do. The chocolate chips are optional this time – I didn’t add any to the batter, but I decided to sprinkle the tops with mini chips for the purpose of both presentation and taste. Okay, mostly just taste.

When chocolate and Nutella are involved, who really cares what they look like anyway?

flourless nutella muffins


As with the original version, this recipe could not be more simple –

Just throw all of the ingredients into a blender or food processor, blend until smooth, portion the batter into muffin tins, and bake them in the oven.

No bowls, no mess, and easy cleanup.

chocolate covered katie 2016

This particular batch of flourless Nutella muffins was part of a huge Father’s Day brunch spread.

My parents were visiting on Father’s Day, and I took full advantage by feeding them recipes possibly going in my second cookbook as well as recipes I’m testing for future blog posts. My mother is a great recipe tester who has absolutely no qualms about delivering her critique of a recipe with brutal honesty, and my father is a great recipe tester for a different reason – he will eat anything!

Between the two of them, I get honest critique and no food wasted.

Flourless Nutella Blender Muffins, super healthy recipe!



Nutella Blender Muffins

Adapted from Chocolate Blender Muffins

Flourless Nutella Blender Muffins

Total Time: 13m
Yield: 8-9 muffins
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1/3 cup quick or rolled oats
  • 1/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/3 cup mashed banana or applesauce
  • 1 can black beans, or about 1 1/2 cups cooked
  • 1/4 cup chocolate hazelnut spread or Healthy Nutella
  • 1/3 cup pure maple syrup or honey
  • 2 1/2 tsp pure vanilla extract
  • handful mini chocolate chips, optional


Preheat the oven to 350 F. Line 8-9 muffin cups. Drain the beans and rinse them extremely well. Pat dry. This gets rid of any bean flavor. Blend all ingredients until smooth. If using a blender with no tamper, stop occasionally to stir with a spoon for even blending. Stir in mini chips if desired. Smooth into muffin cups – don’t overfill them or the muffins will rise and then sink in the centers. Press some chocolate chips into the tops if you wish. Bake 13 minutes. They’ll look underdone, which is what you want. Let cool completely, then transfer to a container and cover overnight in the fridge. They will firm up perfectly. As with the other blender muffin flavors I’ve posted, these are supposed to be fudgy, not fluffy or floury like regular muffins. Not everyone will love the texture; but if you like the other flavors, you will probably love these too! Muffins are good for 3-4 days refrigerated or 2-3 weeks frozen.

View Nutrition Facts




Links Of The Day:

Healthy Banana Bread


cookie dough bars

Unbaked Cookie Dough Bars

Published on August 4, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Andrea E says

    When I made your Peanut Butter Cookie “muffins” yesterday, I was testing the waters on something. I had made PB in my VitaMix (as I always do) and had a cup remaining. I hate trying to get all the PB out of it, so I put the rest of the ingredients in the VitaMix with the PB and the Cookfins (muffkies?) came out amazing. I can’t wait to make these too. And thank goodness I can use applesauce because I have a serious aversion to bananas. Thanks!

  2. Maria says

    This brought me to your homemade healthy nutella recipe! I hadn’t seen that before! Brilliant!! I am going to a party next week and I’m going make some as a gift!! Thanks for the idea!! 🙂

  3. Julie says

    I’m so making these this weekend! Please make more versions of the blender muffins <3 These are truly a godsend

  4. Toni says

    Oh my goodness! These look so good. Your recipes are always really good. I’m sure this will be too. Thank you Katie!

  5. Jasmine says

    I just made these and while I’m waiting for them to cool, I can say they smell amazing! One thing I noticed is that if you don’t have a strong blender like a Vitamix, I would use a food processor. My blender had real difficulty mixing this, and if I wasn’t feeling too lazy to do extra dishes, I would have switched and did it in my processor. I can’t wait to try them!

  6. Thomas R. Weiss says

    I have tried making this muffins last week but the muffins are too hard but the nutella taste is good. Can you give me some suggestions or tips. So that I can try it again.

  7. Julie says

    I made these last week and they’re absolutely AMAZING!!! I’m making them again tonight. Thank you so much Katie!!!

  8. Stefanie says

    I was a little bad and tried one once it was fully cooled but hadn’t been in the fridge overnight yet- it tasted amazing, though it did try to fall apart. Can’t wait to try them once they’ve been given a chance to firm up. I’ll definitely be making these again!

  9. Kathy says

    Hi Katie, I had a monarch butterfly meeting last night at my house and made these. (I’m on the Town Environmental Commission). I was worried that I wouldn’t have enough time to let them chill–I decided to make them around 2 PM. But I quickly made them–easy enough in my Vitamix–put dry ingredients in first. Made exactly 9 muffins. Baked, let them cool, then chill for a couple hours. They were PERFECT! Just the right amount of fudginess. I used the black beans I had in the freezer that I had cooked myself. Just thawed them quickly in water, then patted dry. Thanks for giving the amount for “loose” beans, not canned. That helped. Again, I say, “PERFECT!”

    • CCK Media Team says

      Hi! We haven’t tried, so be sure to report back if you do experiment. We would *think* it should work. Or you could use quinoa flakes or certified gluten free oats for gluten free options.

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