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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
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Prep Time: 15 mins
Baking Time:: 20 mins
Total Time: 35 mins
Course: Dessert
Cuisine: American
Servings: 12 muffins


  • 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


  • 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.


  • 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.


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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