Decadent Banana Nutella Muffins

Name: Banana Nutella Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 and 1/4 cup banana ((about 3 medium size)); 1 cup brown sugar; 1/3 cup buttermilk; 1/3 cup oil ((any neutral flavor)); 2 teaspoons vanilla; 3/4 cup chopped pecans ((optional)); 1/2 cup Nutella ((or as needed))

Modified: Nov 3, 2024 by Madhuram · 36 Comments.

4.70 from 10 votes

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A few years back, I shared my love for Banana Nutella Muffins that received nothing but positive reviews. Recently, I found myself drawn back to that delightful recipe, eager to make a few tweaks that could simplify the baking process without compromising on the deliciousness.

Jump to:

Why these Banana Nutella Muffins?
Ingredients and Substitutes
How To Make Banana Nutella Muffins?
Taste and Texture
What others have to say about these Banana Nutella Muffins?
Recipe
Recipe FAQs
Comments

As an experiment, I omitted sunflower butter, embraced whole wheat pastry flour exclusively instead of a mix of all-purpose and whole wheat, and opted for buttermilk over the almond milk and apple cider substitute I had used before.

Additionally, I decided to scale up the muffins to regular size from their mini counterparts, especially now armed with the secret to achieving that coveted bakery-style dome. The result? I am thrilled to report that these Banana Nutella Muffins not only passed the aesthetic test with their beautifully domed tops but also excelled in taste and texture. Egg Free Banana Nutella Muffins

With these modifications, I've hit a home run, and I can't wait to share the revamped recipe that promises an even easier and more scrumptious baking experience. Let's dive into the delightful world of these successful and utterly delicious muffins!

Why these Banana Nutella Muffins?These Banana Nutella Muffins offer a fuss-free and indulgent alternative to the typical banana bread, making them the perfect solution for those overripe bananas on your counter. By omitting sunflower butter and incorporating whole wheat pastry flour and buttermilk, I've elevated the recipe's ease of preparation without sacrificing taste.The ripe bananas lend a natural sweetness, while the Nutella swirls add a rich, indulgent layer that perfectly complements the moist texture of the muffins. The use of whole wheat pastry flour not only boosts the nutritional profile but also imparts a subtle nuttiness. The result is a harmonious blend of wholesome goodness and decadent flavors, making these muffins a delightful treat for any occasion. Elevate your snack game effortlessly with these moist, flavorful muffins that turn overlooked bananas into a delightful treat.Ingredients and Substitutes

Whole Wheat Pastry Flour: This nutrient-rich flour not only adds a wholesome touch but also imparts a subtle nuttiness to the muffins, enhancing both flavor and nutritional value. Feel free to customize the flour component based on your preference. You can use all-purpose flour for a lighter texture or stick to the original combo of all-purpose and whole wheat flours for a heartier taste.

Banana: In this revised version, sunflower butter has been replaced with an additional ¼ cup of banana, enhancing the muffins' banana flavor and contributing to a moist texture.

Brown Sugar: While light brown sugar was used in this iteration, you can experiment with dark brown sugar or even a blend of white and brown sugars, as in the previous rendition, for varied sweetness levels.

Buttermilk: Achieve the same tangy goodness by using ⅓rd cup of any milk, whether dairy or non-dairy, and simply mix in a teaspoon of vinegar (white or apple cider) as a versatile substitute for buttermilk.

Oil: Add a touch of moisture with any neutral-flavored oil or even melted butter. This versatile ingredient contributes to the overall richness and texture of the muffins.

Pecans: Swap out pecans for walnuts or opt to skip the nuts altogether, substituting with chocolate chips for a delightful variation in texture.

Nutella: For a unique twist, try using any nut butter of your choice as an alternative to Nutella. Swirl it in for a distinct flavor profile that complements the banana and adds an extra layer of richness to the muffins.

How To Make Banana Nutella Muffins?

Taste and TextureGet ready for a flavor party in your mouth with these Banana Nutella Muffins! Imagine the delicious tag team of banana and Nutella – it's like a sweet dance in every bite. Thanks to the magic of buttermilk, these muffins are all about being light and moist. The whole wheat pastry flour adds a nutty, wholesome vibe, and if you're feeling fancy, toast those nuts before tossing them in for an extra flavor punch and some satisfying crunch.

Now, here's the cool part – our sneaky baking trick involves two different temperatures. This nifty move gives these muffins that perfect, bakery-style dome. So, when you sink your teeth into one of these bad boys, you're not just getting a taste explosion but also a visual treat. It's a flavor and texture combo that'll have you reaching for seconds and sharing the secret with everyone you know!What others have to say about these Banana Nutella Muffins?

Michelle said: ⭐⭐⭐⭐⭐

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 scarce and more expensive. I did reduce the white sugar to ¼cup and used the extra ¼ 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!

Deepa said: ⭐⭐⭐⭐⭐

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 ¼ cup and instead of brown sugar i added palm jaggery.

Lakshmi said: ⭐⭐⭐⭐⭐

I baked these muffins yesterday and thoroughly loved them. Used wheat flour and finger millet flour used jaggery. It was mildly sweet and was just perfect for us.

Recipe

Recipe FAQs

Can I use regular flour instead of whole wheat pastry flour?

Absolutely! You can use all-purpose flour for a lighter texture or even stick to the original combo of all-purpose and whole wheat flours.

What if I don't have buttermilk?

No worries! Mix ⅓rd cup of any milk (dairy or non-dairy) with a teaspoon of vinegar (white or apple cider) for an easy buttermilk substitute.

Can I skip the nuts or use a different kind?

Of course! You can omit the nuts altogether or swap pecans for walnuts. If you're feeling adventurous omit the nuts and add chocolate chips.

Is Nutella the only option for the swirl?

Nope! Get creative and try any nut butter for a different flavor twist that pairs wonderfully with banana.

Can I make it vegan?

Absolutely! Swap out the dairy with non-dairy substitutes for both buttermilk and Nutella to create a delicious vegan version of these muffins.

Can I make it gluten-free?

Yes, you can! Substitute whole wheat pastry flour with a gluten-free all-purpose baking flour like Bob's Red Mill. While I haven't tried this specific recipe with that flour, it has worked well in other gluten-free recipes. Adjust the quantity for a sturdy rise, or experiment with mini muffins for a gluten-free twist.

Can it be baked as mini muffins?

Yes, indeed! In fact, when I first blogged about this recipe, I tried it as mini muffins and yielded 32 delightful mini treats with the same measurements. This time, I baked them as regular-sized muffins and got a dozen. You can also opt for a cake version in a 13x9 inch pan, but keep an eye on the baking time as it will vary.

Can these Banana Nutella Muffins be made ahead of time, and how to store them?

Absolutely! These muffins can be made ahead and stored for freshness. Once cooled, store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week, or freeze for up to three months. When ready to enjoy, simply bring them to room temperature or warm them up in the microwave for a delightful treat on the go.

More Eggless Muffins

Ingredients Used: All-purpose Flour, Avocado Oil, baking powder, baking soda, banana, buttermilk, Milk-Almond, nutella, pecan, Sugar-Brown, Sugar-White, sunflower seed, vanilla extract, vinegar, whole wheat flour, whole wheat pastry flour, Yogurt-Buttermilk

Comments

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All comments I made this Questions

Michelle says

March 28, 2022 at 10:51 am

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!

Reply
- Madhuram says
  
  April 03, 2022 at 1:41 pm
  
  Wow! Thank you very much for your time to leave detailed feedback, Michelle.
  
  Reply
Bina says

March 01, 2021 at 11:39 am

Would I need to make changes to the quantity of nutella if I use normal size muffin tray?

Reply
- Madhuram says
  
  March 01, 2021 at 2:00 pm
  
  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.
  
  Reply
Deepa says

September 03, 2019 at 6:17 am

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.

Reply
- Madhuram says
  
  September 03, 2019 at 12:37 pm
  
  Thank you very much for trying the recipe and leaving the feedback, Deepa.
  
  Reply
Lakshmi says

October 07, 2018 at 4:00 am

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.

Reply
- Madhuram says
  
  October 08, 2018 at 9:02 pm
  
  Wow! That's awesome, Lakshmi.
  
  Reply
Manvi says

May 16, 2017 at 7:20 am

Hey can I replace 1/2 cup flour with oats? I was looking for a healthier alternative

Reply
- Madhuram says
  
  May 17, 2017 at 12:52 pm
  
  Hmm...you can try it. There will be a noticeable difference in texture though.
  
  Reply
Anna says

July 21, 2016 at 5:13 pm

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.

Reply
- Madhuram says
  
  July 23, 2016 at 8:37 pm
  
  That's great to know Anna. Yes probably apples are not as moist as bananas.
  
  Reply
Diana says

April 22, 2016 at 6:18 pm

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?

Reply
- Madhuram says
  
  April 24, 2016 at 11:50 am
  
  Yes you can try it. But the baking time will be more. Close to 40-60 minutes probably.
  
  Reply
Radhika says

January 28, 2016 at 1:03 am

Looks yummy! Wanted to know where to get the mini muffin tray?

Reply
- Madhuram says
  
  January 28, 2016 at 12:20 pm
  
  Where are you put up Radhika? In the US, you can get it in Walmart itself.
  
  Reply
anshu says

December 28, 2014 at 2:38 pm

Fabulous it is! Thanks a lot!

Reply
- Madhuram says
  
  December 29, 2014 at 10:29 pm
  
  You're welcome Anshu.
  
  Reply
- Em says
  
  March 21, 2015 at 7:40 pm
  
  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
  
  Reply
  - Madhuram says
    
    March 26, 2015 at 2:33 pm
    
    Thanks Em.
    
    Reply
Shirley says

October 24, 2014 at 4:30 pm

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

Reply
- Madhuram says
  
  October 26, 2014 at 7:59 pm
  
  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.
  
  Reply
Shwetha says

October 01, 2014 at 6:54 pm

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.

Reply
- Madhuram says
  
  October 02, 2014 at 7:29 pm
  
  You're very welcome Shwetha.
  
  Reply
Brooke says

September 05, 2014 at 1:51 pm

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.

Reply
- Madhuram says
  
  September 05, 2014 at 2:05 pm
  
  Thanks Brooke. I don't know if vegan Nutella is available. In that case it would make a very good vegan muffin.
  
  Reply
Uma vinay kumar says

August 20, 2014 at 5:39 pm

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?

Reply
- Madhuram says
  
  August 20, 2014 at 8:10 pm
  
  Thanks Uma. I think you can totally omit the baking powder. Just use the baking soda alone.
  
  Reply
lucy says

July 26, 2014 at 1:41 am

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.

Reply
- Madhuram says
  
  July 27, 2014 at 7:49 pm
  
  I think I should have been clear before because hazelnut is allowed in his class.
  
  Reply
Tapashi Dey says

July 22, 2014 at 10:05 am

I love eggless recipe as I suffer from allergy.

Reply
lucy says

July 21, 2014 at 7:38 pm

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?

Reply
- Madhuram says
  
  July 24, 2014 at 8:12 pm
  
  Yes I know it Lucy, but hazelnut is allowed in his class.
  
  Reply
Avanti Patel says

July 21, 2014 at 1:13 pm

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.

Reply
- Madhuram says
  
  July 24, 2014 at 8:13 pm
  
  You're welcome Avanti.
  
  Reply

Decadent Banana Nutella Muffins

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