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.
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 powderEgg 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
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Here are few more eggless baked treats that might like: 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
