Until recently the vegan blueberry muffins was my favorite muffin recipe ever. God knows how many times I have baked it with so many variations! But all that changed one day when I baked these banana Nutella muffins. I don’t know if I’m being bias because I’m a chocoholic. The love for Nutella doesn’t help either!
So I think I have to push the blueberry muffins recipe down, give that the second place and these absolutely decadent beauties move to the sweet first spot. My kids loved these muffins so much that they are deliberately avoiding eating bananas so that it would ripen very much and I can make these banana Nutella muffins again.
I have tried a couple of baking recipes using very ripe bananas but this muffin recipe beats them all. I also wanted to include peanut butter in these muffins and then only realized that if I do so my son can’t take it for lunch because of the nut allergies prevalent in school. Sunflower seed butter is a very good replacement for those who can’t eat peanut butter. It has a similar flavor. (Update: At the time I had posted this recipe, hazelnuts were allowed in my son’s class, but if your school/workplace is completely nut-free then these muffins can’t be taken because Nutella has hazelnuts.)
So I included that too, but that flavor did not show up in the muffins. Adding chopped walnuts or pecans to the muffin batter would have tasted good too. All I could smell and taste was the bananas and Nutella and I’m not complaining about that at all! Thanks to Jessica for this amazing recipe. I just tweaked it a little to make it egg free.
Banana Nutella Muffins Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 20 Mins | 10 Mins | About 32 Mini-Muffins |
| Author | Category | Method |
| Madhuram | Muffins | Baking |
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mashed banana (about 2 medium)
- 1/4 cup sunflower seed butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup avocado oil
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts
- Nutella as needed
- flour – whole wheat pastry flour
- sunflower seed butter – peanut butter or another 1/4 cup of mashed banana itself
- almond milk – any other milk of your choice (dairy or non-dairy)
- apple cider vinegar – white vinegar
- avocado oil – any other oil of your choice
- walnuts- any other nut of your choice
- Preheat oven at 350F/180C for 15 minutes. Line a 24 cup mini muffin tin with paper liners or grease it lightly with non-stick cooking spray.
- In a medium bowl mix together the dry ingredients and set aside.
- In a large bowl stir together the rest of the ingredients listed under “wet mix”. Fold in the nuts too, if using.
- Fill the prepared muffin cups with a tablespoon of batter for each muffin. Top each muffin with about 1/2 teaspoon of Nutella and swirl it with a toothpick.
- Bake for 10 minutes or until a tooth pick inserted in the center comes out clean.
- Remove the pan and leave it on a cooling rack for about 5 minutes. Then remove the muffins from the pan and let it cool completely on the rack before storing it.
- I just made 24 mini muffins and the rest of it as regular size muffins and got 3 of it. I’m guessing you would get another 7-9 mini muffins for that batter.
I haven’t personally had a chance to taste these, but given the speed at which they are disappearing into the teenage bellies in my house, they must be pretty good! Happy to find an egg-free recipe with “regular” pantry ingredients. I’ve been trying to reduce the amount of eggs we bake with after recent floods made them scare and more expensive.
I did reduce the white sugar to 1/4cup and used the extra 1/4 cup of banana instead of seed/nut butter.
I also made these as regular size muffins, got 12 nice sized muffins. Used approx. 1 teaspoon of Nutella per muffin and baked at 350F for 15-20 minutes (testing with a skewer).
No complaints…. just kids saying “MAKE MORE!” Hopefully I’ll get a chance to taste before the first batch disappears!
Wow! Thank you very much for your time to leave detailed feedback, Michelle.
Would I need to make changes to the quantity of nutella if I use normal size muffin tray?
Yes, Bina. You might have to increase the quantity of Nutella because the muffins will be bigger. Or if you prefer less sweet muffins you can stick to the same quantity as mentioned for the mini muffins.
Madhuram these are just amazing! I tried them and they came as soft as ever. Thanx for sharing this recipe! Just that i cut down on White Sugar. I added 1/4 cup and instead of brown sugar i added palm jaggery.
Thank you very much for trying the recipe and leaving the feedback, Deepa.
I baked these muffins yesterday and throughly loved them. Used wheat flour and finger millet flour used jaggery. It was mildly sweet and was just perfect for us.
Wow! That’s awesome, Lakshmi.
Hey can I replace 1/2 cup flour with oats? I was looking for a healthier alternative
Hmm…you can try it. There will be a noticeable difference in texture though.
I made these this morning but as I had no bananas, substituted two large red apples, one peeled and grated, the other peeled and chopped into chunks. I halved both the sugars and the muffins came out sweet enough, probably due to the Nutella.
I used crunchy peanut paste which is nice with the apple chunks (reminds me of my schooldays when we had peanut butter and apple sandwiches). I also added one tablespoon of sour cream, as the amount of wet ingredients seemed to be not quite enough for the dry ingredients. The muffins came out somewhat dry – although very tasty. Perhaps I need to add either more oil or milk or sour cream next time. Or try the recipe again using bananas, as per the original.
That’s great to know Anna. Yes probably apples are not as moist as bananas.
This recipe sounds great to me. I would love to make it as a bread in a loaf tin and substitute the walnuts for oats. Is that possible with this recipe?
Yes you can try it. But the baking time will be more. Close to 40-60 minutes probably.
Looks yummy! Wanted to know where to get the mini muffin tray?
Where are you put up Radhika? In the US, you can get it in Walmart itself.
[…] into eggless baking. With both the 3-Ingredient Nutella Cookies I made a couple weeks ago and these Decadent Banana Nutella Muffins, I’ve found that leaving out eggs makes the dish feel lighter (and less guilt-inducing, […]
Fabulous it is! Thanks a lot!
You’re welcome Anshu.
Hi,
A lovely recipe. But having the same issue with children at school with nut allergies. I do wonder why you would be sending Nutella containing products to school? Just as peanuts affect my daughter, hazelnuts are just as bad for one of her classmates. We keep these for home
Thanks Em
Thanks Em.
love the ideas of eggless cooking recipes. Any hints on how to make Gluten Feee? I just bought some gluten free flour but have not used it. I also have Rice, Buckwheat & Coconut Flour but just not sure if the ratio’s are same as White or Wheat flour. Thanks
You will have to use xanathan gum or a gluten-free mix which already comes with the gum mixed and substitute it cup for cup as all-purpose flour.
I just made them today for my husband’s birthday and I must say…these are the best eggless muffins I’ve made to date. thank you So much for your amazing website, it’s god sent for us vegetarians who don’t use egg in their cooking.
You’re very welcome Shwetha.
Made these twice now! Delish! I did use butter instead of avocado oil and cows milk instead of almond milk. This second time I reduced the white sugar to a 1/4 cup- still super sweet! I have also experienced a slightly longer cooking time then suggested. But these are a fabulous eggless treat and it think they would be fab vegan as well.
Thanks Brooke. I don’t know if vegan Nutella is available. In that case it would make a very good vegan muffin.
Hi Madhu I love your recipes and want to try the banana Nutella muffin.. Was wondering if I can use self raising flour. If yes, should I add other agents as baking soda as well?
Thanks Uma. I think you can totally omit the baking powder. Just use the baking soda alone.
i love your website thanks for all the recipes. You confused me with this one though as your comments emphasized taking this muffin to a nut free school and then you used NUTELLA – its made of hazelnuts so would not be allowed at school either.
I think I should have been clear before because hazelnut is allowed in his class.
I love eggless recipe as I suffer from allergy.
Hi Madhuram, I am a bit confused – you didnt add peanut butter or walnuts because of nut restrictions at your school but you have used nutella?? you do know its made of hazelnuts dont you and would also be restricted?
Yes I know it Lucy, but hazelnut is allowed in his class.
Really love this site. As i am vegetarian its really comes with new twist for baking. Thank you keep posting more n more vegen fundas for baking.
You’re welcome Avanti.