• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact
  • Privacy

Wife Mama Foodie

Making Healthy Taste Good

April 8, 2021

Banana Nutella Muffins

Jump to Recipe·Print Recipe

These banana nutella muffins get an upgrade with a swirl of chocolate hazelnut butter in each muffin! They’re vegan friendly, naturally sweetened, and include a gluten-free option as well! 

Banana Nutella Muffins | Vegan friendly and refined sugar free with gluten free option
There are those flavor combos that just work. Chocolate + peanut butter, apples + cinnamon, and salt + caramel are just a few. And if they aren’t already, bananas and nutella definitely need to be added to the list! Ever since I got a banana and nutella crepe at a little stand in one of the charming towns off the Amalfi coast, I’ve been hooked!

These banana muffins have melty nutella swirled into the batter of each muffin cup before baking. It’s such a scrumptious addition!

Banana Nutella Muffins | Vegan friendly and refined sugar free with gluten free option
Oddly enough, I found the more I swirled in the nutella, the flatter the muffins baked up. They were still delicious, just not as tall! Drizzling about a teaspoon of nutella onto each muffin and then gently swirling with a toothpick just a few times, was good enough. Don’t worry, big pockets of delicious nutella on top are A-OK! That’s exactly what you want.

Banana Nutella Muffins | Vegan friendly and refined sugar free with gluten free optionBanana Nutella Muffins | Vegan friendly and refined sugar free with gluten free option
These muffins are simple to make and are free of eggs, dairy, and refined sugar, with a gluten free option also included! I hope you enjoy these as much as we did!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Nutella Muffins


  • Author: Joscelyn | Wife Mama Foodie
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
Print Recipe
Pin Recipe

Description

These banana muffins get an upgrade with a swirl of delicious Nutella in each muffin! They’re vegan friendly, naturally sweetened, and include a gluten-free option as well!


Ingredients

Scale

Banana Nutella Muffins (gluten-free recipe below)

2 cups unbleached all-purpose flour

2 tablespoons ground flax seed

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 small overripe bananas, mashed (use spotted bananas for added sweetness. 4 bananas = About 1 1/3 cup)

1/2 cup pure maple syrup

1/2 cup oil of choice

1/4 cup almond milk or other milk of choice

1 teaspoon vanilla

1/3–1/2 cup nutella or your favorite chocolate hazelnut spread (can use more or less to taste)

Gluten-Free Banana Nutella Muffins

1 1/2 cup gluten-free all-purpose measure for measure flour blend

1/2 cup blanched almond flour

2 tablespoons ground flax seed

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 small overripe bananas, mashed (use spotted bananas for added sweetness. 4 bananas = About 1 1/3 cup)

1/2 cup pure maple syrup

1/3 cup oil of choice

1/4 cup almond milk or other milk of choice

1 teaspoon vanilla

1/3–1/2 cup nutella or your favorite chocolate hazelnut spread (can use more or less to taste)


Instructions

Preheat oven to 375ºF. Line 12-count muffin pan with paper liners and set aside.

In a large mixing bowl, combine flour(s), flaxseed, baking powder, baking soda, and salt. Add mashed bananas, maple syrup, oil, milk, and vanilla stirring just until combined.

Scoop batter into muffin cups, filling 3/4 full (should fill 12–13 cups.) Melt nutella in the microwave for 15–20 seconds. Drizzle about 1 heaping teaspoon of melted nutella onto each muffin and delicately swirl into the batter with a toothpick or knife. I found the less I “swirled” the fluffier the muffins turned out.

Bake muffins for 16-20 minutes, give or take a few minutes depending on your oven. Muffins should be domed, golden brown, and a toothpick inserted near the center comes out mostly clean.

Let muffins cool completely before removing them from the pan. Hot muffins are much more delicate and can fall apart when handling. Makes 12–13 muffins

  • Prep Time: 15 mins
  • Cook Time: 18 mins

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Vegan Chocolate Chip Muffins

Chocolate Chip Muffins

Chocolate Banana Bread

Chocolate Banana Bread

Banana Chocolate Chip Pancakes

Banana Chocolate Chip Pancakes

 

Filed Under: All Recipes Tagged With: banana bread, banana muffins, Breakfast, chocolate hazelnut, Dairy Free, Easy, Egg Free, eggless, food photography, food styling, Gluten Free, lightly sweetened, Muffins, naturally sweetened, nutella, Quick, Quick Bread, Refined Sugar Free, Snack, Vegan, Vegetarian

Previous Post: « Oatmeal M&M Cookies
Next Post: Flourless Chocolate Chip Cookie Bars »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Posts may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

Copyright © 2023 ·wifemamafoodie.com