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    Home » Eggless Baking » Banana Nutella Muffins

    Egg free Banana Muffins with Nutella

    Published: Feb 4, 2022 by Pavani · 16 Comments

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    These banana nutella swirl muffins are so moist & delicious. I use whole wheat pastry flour to make them hearty but at the same time not too dense. They are also eggless.

    Banana and nutella is an amazing combination. Recipe is easy to make and needs just a few minutes of hands on time. These are great to serve for breakfast or as an afterschool snack. Also perfect to make ahead of time and freeze for later.

    Top view of a white plate with a stack of banana muffins with nutella.

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • Frequently asked Questions
    • You might also like
    • Recipe Card

    About the Recipe

    My kids love Nutella and we always have a bottle of it in the pantry. We love it on whole wheat crepes or over a piece of sourdough banana bread.

    We have bananas at home all the time. I can't seem to stop myself from buying them. And I always have a few very ripe ones at the end of week that nobody wants to eat. So banana muffins are a great way to use them up.

    White plate with a stack of Banana Nutella swirl muffins.

    These muffins are basically banana bread recipe with nutella swirls on top. After baking, the swirls turn into a beautiful pattern and make them so appealing to the kids. They taste amazing too.

    I use whole-wheat pastry flour and egg replacer in the recipe to make them slightly guilt free. These banana muffins with Nutella are moist and absolutely delicious. Both kids and grown-ups will love these. Enjoy them as is or with a a dab of butter or more Nutella.

    Top view of a white plate with a stack of nutella swirl muffins

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make these eggless banana muffins recipe:

    • Flour - I use whole wheat pastry flour because it is nutrient dense from the wheat germ, fiber from the bran and protein from the inner endosperm. Its lower protein content makes it perfect for whole grain baked goods. Feel free to use all purpose flour or a combination of all purpose and whole wheat flours.
    • Banana - you will need wither ripe or overripe bananas.
    • Nutella or chocolate hazelnut spread - you can even use chocolate almond or other nut butters.
    • Leaveners - baking soda and baking powder
    • Egg replacer - I use commercially available egg replacer. But you can also use ground flaxseeds instead.
    • Oil - use any light flavored oil like canola or safflower etc.
    • Other ingredients - sugar, salt and vanilla extract.
    • Add-ins - I use either chopped walnuts or pecans, but you can add your favorite chopped nuts or omit them completely.
    Ingredients needed - details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make no egg banana muffins with nutella swirl:

    Preheat oven to 350°F. Line a muffin tin with paper liners or grease them.

    In a large mixing bowl, combine oil, sugar, mashed banana and vanilla extract. Mix well until combined.

    2 panel photo showing the mixing of wet ingredients.

    In a medium size bowl, whisk flour, baking soda, baking powder, salt and egg replacer until well combined. Add the dry ingredients to wet ingredients and mix until just combined. Do not overmix. Fold in the nuts.

    4 panel photos showing dry ingredients being mixed with wet ingredients.

    Microwave Nutella for 20~30 seconds or until it loosens up and spoonable.

    Fill the muffin tins ¾ full. Top each muffin with 1~2 teaspoons of Nutella and use a toothpick to swirl it into the batter. Bake muffins for 15~17 minutes or until a toothpick inserted in the center comes out clean.

    4 panel photo showing the filling of muffin pan with batter and baked until done.

    Cool on wire rack. Store in an airtight container for up to 4 days.

    White plate with halved muffin topped with Nutella and a glass jar of milk in the background.

    Expert Tips

    • Feel free to use all purpose flour instead of whole wheat pastry flour. Or you can also use 50:50 all purpose and whole wheat flours.
    • Substitute Nutella with other cocoa/ chocolate nut spreads.
    • I use commercially available egg replacer. But you can also use ground flaxseeds. Or use 1 large egg.
    • Use any light flavored oil like canola or safflower etc.
    • Chopped walnuts and pecans add nice crunch to these banana muffins. But you can completely omit them.
    • Skip the Nutella swirls and you have delicious eggless banana muffins.

    Frequently asked Questions

    How to freeze banana muffins?

    These banana muffins are perfect for freezing. First let them cool completely. Then place them in a single layer on a plate of baking sheet for at least 1 hour to set. Put them in a freeze safe ziploc bag. Store them for up to 2 months.
    You can reheat either in a microwave or in an air fryer or the oven.

    Can I make banana muffins at high altitude?

    Yes, here are the variations I made to make this recipe at high altitude:
    Increase oven temperature to 375°F. Reduce baking powder and baking soda to ½ teaspoon. Test the muffins for doneness around 16 minutes.

    You might also like

    Here are few more eggless baked treats that might like:

    • Easy Eggless Black Forest Cake Recipe | Video
    • How to make Eggless Lime Sugar Cookies recipe
    • Umm Ali with Croissant | Video
    • Vegan Bread Pudding with Butterscotch Sauce
    White plate with a stack of egg free banana muffins.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a white plate with a stack of banana muffins with nutella.

    Banana Nutella Swirl Muffins

    These banana and nutella swirl muffins are moist & delicious. They are made with whole wheat flour and are eggless. Great for breakfast or snack.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Baking Time:: 20 mins
    Total Time: 35 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 muffins

    Ingredients

    • 2 cups Whole wheat Pastry Flour*
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 tablespoon Egg Replacer powder
    • ¼ cup Oil
    • ½ cup Sugar
    • 3 ~ 4 Medium Over ripe Bananas, mashed
    • 3 tablespoons Water or non-dairy milk
    • 2 teaspoons Vanilla extract
    • ½ cup Pecans or Walnuts, chopped
    • ¼ cup Nutella

    Instructions

    • Preheat oven to 350°F. Line a muffin tin with paper liners or grease them.
    • In a medium size bowl, whisk flour, baking soda, baking powder, salt and egg replacer until well combined. Set aside.
    • In a large mixing bowl, combine oil, sugar, mashed banana and vanilla extract. Mix well until combined.
      Add the dry ingredients to wet ingredients and mix until just combined. Do not overmix. Fold in the nuts.
    • Microwave Nutella for 20~30 seconds or until it loosens up and spoonable.
    • Fill the muffin tins ¾ full. Top each muffin with 1~2 teaspoons of Nutella and use a toothpick to swirl it into the batter. Bake muffins for 15~17 minutes or until a toothpick inserted in the center comes out clean.
      Cool on wire rack. Store in an airtight container for up to 4 days.

    Notes

    • Feel free to use all purpose flour instead of whole wheat pastry flour. Or you can also use 50:50 all purpose and whole wheat flours.
    • Substitute Nutella with other cocoa/ chocolate nut spreads.
    • I use commercially available egg replacer. But you can also use ground flaxseeds. Or use 1 large egg.
    • Use any light flavored oil like canola or safflower etc.
    • Chopped walnuts and pecans add nice crunch to these banana muffins. But you can completely omit them.
    • Skip the Nutella swirls and you have delicious eggless banana muffins.
    • These banana muffins are perfect for freezing. First let them cool completely. Then place them in a single layer on a plate of baking sheet for at least 1 hour to set. Put them in a freeze safe ziploc bag. Store them for up to 2 months. You can reheat either in a microwave or in an air fryer or the oven.
    • Variations to make this recipe at high altitude:
      • Increase oven temperature to 375°F.
      • Reduce baking powder and baking soda to ½ teaspoon.
      • Test the muffins for doneness around 16 minutes.

    Nutrition

    Serving: 1muffin | Calories: 247kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 232mg | Potassium: 266mg | Fiber: 4g | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Uma Shankar

      August 11, 2015 at 3:15 am

      wow lovely muffins

      Reply
    2. Srivalli

      August 11, 2015 at 5:34 am

      Wow Pavani, those muffins look stunning and what a lovely way to enjoy Nutella!..I am bookmarking it for sure..:)

      Reply
    3. Gayathri's Cook Spot

      August 11, 2015 at 9:36 am

      They look adorable Pavani. What a lovely pattern nutella has created on top. Want to dig in right now!!

      Reply
    4. Rajani S

      August 11, 2015 at 4:24 pm

      I know I might be repeating this for the million-th time, but I mean it every single time. Absolutely adore the pictures, especitally the close up shot. The swirls have come out very nice and yes, the overripe bananas are the bakers boon and bane at the same time!

      Reply
    5. sushma

      August 12, 2015 at 12:44 am

      Mouthwatering muffins, looks great

      Reply
    6. Sarita

      August 12, 2015 at 11:22 am

      Swirl muffins looks too good.. They must have tasted great.

      Reply
    7. Sapana Behl

      August 12, 2015 at 6:35 pm

      muffins looks absolutely stunning.Bookmarked.

      Reply
    8. Global Tastes & Travels Inc.

      August 14, 2015 at 12:02 am

      perfect swirls and texture

      Reply
    9. Global Tastes & Travels Inc.

      August 14, 2015 at 12:02 am

      perfect swirls and texture

      Reply
    10. Harini-Jaya Rupanagudi

      August 14, 2015 at 6:20 pm

      Stunning muffins, Pavani.Looking at all the Nutella delights, I am scared of the extra calories which will pile up 🙂

      Reply
    11. Sowmya :)

      August 15, 2015 at 12:31 am

      I have the same banana issues....this looks like a yummy alternative to my usual smoothie routine.

      Reply
    12. Kristina

      February 17, 2022 at 6:49 pm

      5 stars
      This a fantastic tasting recipe, and my kids LOVE them! The egg free is a bonus, as we don't have egg allergies but do try to keep calories and such limited when possible!

      Reply
    13. Sharon

      February 17, 2022 at 7:37 pm

      5 stars
      These banana muffins with a thick swirl of Nutella are a great breakfast or afternoon snack.

      Reply
    14. Tara

      February 17, 2022 at 8:45 pm

      5 stars
      Bananas AND nutella? I cannot wait to try this for breakfast. This recipe may even come with me for my next brunch with friends.

      Reply
    15. Mirlene

      February 17, 2022 at 9:51 pm

      5 stars
      Love the nutella swirls in these banana muffins. They're great with my coffee in the mornings!

      Reply
    16. Amanda Wren-Grimwood

      February 18, 2022 at 1:50 am

      5 stars
      So pretty and the chocolate and banana is such a great cobination too. Delicious!

      Reply

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