Banana Nutella Muffin Recipe Vegan Made Easy and Delicious

If you’re looking for a delightful treat that combines the natural sweetness of ripe bananas with the indulgent creaminess of Nutella — and you want it completely vegan — you’re in for a real treat! These vegan banana Nutella muffins are moist, fluffy, and packed with flavor, making them a perfect snack or breakfast option.

They’re easy to whip up, require simple pantry staples, and bring a little bit of chocolate-hazelnut heaven to every bite.

Whether you’re vegan, dairy-free, or simply love delicious baked goods, this recipe will quickly become a favorite. The bananas add natural sweetness and moisture, while the vegan Nutella swirl adds richness and a touch of luxury.

Plus, these muffins freeze well, so you can enjoy them anytime. Let’s dive into the recipe and discover how you can bake these scrumptious delights yourself!

Why You’ll Love This Recipe

There are so many reasons to love these vegan banana Nutella muffins. First off, they’re completely plant-based, making them suitable for vegans and those with dairy allergies.

The bananas provide a natural sweetness and help keep the muffins super moist without needing any eggs or dairy.

The addition of vegan Nutella creates irresistible pockets of creamy, chocolaty goodness throughout the muffins, elevating them from ordinary to extraordinary. Plus, the recipe is straightforward and quick to prepare, perfect for busy mornings or last-minute cravings.

If you enjoy baking, these muffins are a creative way to use overripe bananas and treat yourself to a wholesome indulgence.

Finally, they make a great option for kids and adults alike, balancing health with decadence in every bite. If you want more vegan baking ideas, check out our Kodiak Banana Muffins Recipe for another fantastic treat.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 large ripe bananas, mashed (about 1 ½ cups)
• ⅓ cup coconut oil, melted (or any neutral vegetable oil)
• ½ cup organic cane sugar or coconut sugar
• ¼ cup unsweetened almond milk (or other plant-based milk)
• 1 teaspoon vanilla extract
• ½ cup vegan Nutella (chocolate hazelnut spread – ensure vegan)
• ½ cup chopped walnuts or pecans (optional, for added crunch)

Equipment

• Muffin tin (12-cup size preferred)
• Muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Fork or potato masher (for mashing bananas)
• Whisk or spoon for mixing
• Measuring cups and spoons
• Spatula
• Toothpick (for testing doneness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with non-stick spray.
2. In a large bowl, combine the dry ingredients: sift together the flour, baking soda, baking powder, and salt. Set aside.
3. Mash the ripe bananas in a medium bowl using a fork or potato masher until smooth but still slightly chunky.
4. Add the wet ingredients to the mashed bananas: stir in the melted coconut oil, sugar, almond milk, and vanilla extract until well combined.
5. Pour the wet ingredients into the bowl with the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
6. Fold in the chopped nuts if using, reserving a small handful to sprinkle on top of the muffins before baking.
7. Fill each muffin cup about halfway with the batter. Then, drop about a teaspoon of vegan Nutella into the center of each muffin cup.
8. Top with remaining batter to fill each muffin cup about ¾ full. Use a toothpick or knife to gently swirl the Nutella into the batter, creating a marbled effect.
9. Sprinkle the reserved nuts over the muffins for a nice crunchy topping.
10. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Remove from oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

“For the best banana flavor, use very ripe bananas with lots of brown spots. They’re sweeter and easier to mash!”

• If you want to make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
• Try swapping the vegan Nutella with peanut butter or almond butter for a different but equally delicious swirl.
• For an extra chocolaty muffin, add ¼ cup vegan chocolate chips to the batter.
• If you prefer a less sweet muffin, reduce the sugar to ⅓ cup or use a sugar substitute like maple syrup.
• Use a dairy-free yogurt (about ¼ cup) instead of almond milk for a denser, moister muffin.
• Feel free to add 1 teaspoon cinnamon or a pinch of nutmeg to the dry ingredients for a warm spice flavor.

Nutrition Facts

Serving Suggestions

These vegan banana Nutella muffins are perfect served warm or at room temperature. For an extra special breakfast, enjoy them with a cup of your favorite plant-based milk or coffee.

They also make a wonderful afternoon snack or a quick grab-and-go option for busy mornings.

Try pairing them with a fresh fruit salad or a dollop of coconut yogurt for a balanced and satisfying treat. If you want to explore more vegan sweet treats, check out our Lazy Cookie Cake Recipe or the rich and decadent Goat Milk Ice Cream Recipe No Eggs.

Conclusion

Making vegan banana Nutella muffins is a delightful way to enjoy a classic flavor combo without any animal products. They’re moist, sweet, and filled with luscious swirls of vegan Nutella that make every bite feel indulgent.

This recipe is not only simple but also incredibly versatile, allowing you to adapt it with different nuts, spices, or plant-based milks to suit your preferences.

Whether you’re baking for yourself, family, or friends, these muffins are sure to impress and satisfy. Plus, they’re a wonderful way to use up overripe bananas, reducing food waste in the process.

Don’t forget to bookmark this recipe and share it with anyone who loves a sweet, wholesome treat. Happy baking!

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