whole wheat banana hazelnut muffins.

a.k.a: super-dense-keep-you-full-for-hours-convenient-and-yummy-breakfast-muffins!

i actually made this exact batch of muffins way back in august! i'm not sure why i hid them away for so long, because they were really delicious, hearty, textural, and filling!

they're made with some healthier ingredients and turned out very moist, dense (in a good way), and tasty. i would eat one in the morning at work and be FULL until lunch. especially if you spread some almond butter or something on top! so perfectly tame and easy to stomach early in the morning.

i have a weird problem with not being able to eat non-breakfast foods right when i wake up. i need something subtle to ease my way in to life. some folks i know do not have this problem at all and could wake up crack o' dawn and chow down a spaghetti dinner or a bowl of meat stew or something. me, nuh uh.

i really loooove hazelnuts. if you don't like, you can leave them out or substitute another type of nut. i'm all about that crunch factor baybay.

these also contain wheat germ, which i happened to have in the pantry, but i wouldn't say its totally necessary since you're adding whole wheat flour + oats anyway.

my dad used to make some lady's "healthy" cookie recipe and they contained wheat germ, so i always mentally held wheat germ on a pedestal of supreeeme health. i think it just adds some extra protein & vitamins to the mix, ain't nothing wrong with that!

they are especially delicious when cut in half and warmed up with a pat of butter & honey. :)

now that i look at these again, i think they would be really good with diced caramelized apple chunks in there as well. mmm, cozy. ima try it, mmk!

Whole Wheat Banana Hazelnut Muffins

Makes 12 regular sized muffins

Time: 40 minutes


  • 2/3 cup brown sugar
  • 1 egg
  • 3 ripe bananas, mashed
  • 1 TB honey
  • 1/3 cup wheat germ
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup oats
  • 1/3 cup chopped hazelnuts
  • dash of nutmeg (optional)

Preheat oven to 350 degrees F. In a stand mixer or large mixing bowl, cream together the brown sugar and egg. Stir in the mashed bananas and honey.

Slowly add all dry ingredients, mixing in between additions until the flour is incorporated. Lastly, add the oats, chopped hazelnuts, and a dash of nutmeg if desired. Mix until just combined. 

Spray, oil, or place paper cupcake liners in a regular sized 12-muffin tin.  Using a spoon or measuring cup, fill each cup about 2/3 full of batter.

Place the muffin pan on top of a flat baking sheet and place in the oven, to prevent burned muffin bottoms (the worst!). 

Bake for about 23 minutes.  Around 20 minutes, pull out of the oven and check the center of a muffin with a toothpick. If it comes out clean, the muffins are done. If the toothpick is still slightly goopy, return to the oven for just a few minutes. Do not over-bake.