Egg free Banana Muffins with Nutella

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.

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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.

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.

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.

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.

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.

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.

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

You might also like

Here are few more eggless baked treats that might like:

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Recipe Card

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

Cook ModePrevent your screen from going dark

Prep Time: 15 minutes mins

Baking Time:: 20 minutes mins

Total Time: 35 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 muffins

Ingredients

1x2x3x

• 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

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