Decadent Nutella Banana Muffins

These Nutella banana muffins are so decadent, they will have your taste buds purring. And no one will ever guess that they’re vegan. No one has yet. lol

On the days you want something lighter though, I have you covered there too. These Nutella banana muffins can easily be turned into even healthier banana muffins, with a tender light crumb. Add walnuts or pecans for a nice texture and taste difference.

This is actually the option I prefer. It’s great if you want to mix things up, and go with what you’re in the mood for at that moment. Eat it plain (although the taste is still anything but simple), or slather on nut/seed butter and Nutella- perfect for when you’re craving something more lush..

Love Nutella Banana Muffins? Chocolate Chunk Banana Bread is also yum!

Speaking of hazelnut chocolate, Nutella, I have two vegan options for you. For store bought, I buy the chocolate hazelnut made by a different company than Nutella. I get their dairy free one, and it’s also palm oil free, and gluten free. The taste is deeper, and not as sweet tasting as the Nutella brand. I love it. It’s called Nocciolata.

For homemade hazelnut chocolate, this is a delicious 4-Ingredient Vegan Nutella recipe

Ok, let’s move onto the different steps in making these Nutella banana muffins. The very first photo in this post was of muffins that I stuffed with Nutella and peanut butter. It tasted kind of like an upscale peanut butter cup.

I didn’t put enough of either filling on my first try though, so I changed the up the next time. As you can see in the photo below. I added more to the middle. (BTW, I don’t pile the chocolate spread on as thick as in the top photo. That was just for the shot. lol)

The only other change I would make the next time, is putting the peanut butter down first, then the Nutella. Much easier to handle that way.

The second photo from the top didn’t have any fillings. I still swirled Nutella on top, but I added toasted walnuts to the batter instead.

I actually prefer my banana muffins that way, but my husband gobbles them down no matter which way I make it. Yep, they’re that good.

You have to try these Vegan Blueberry Muffins too

I use half vegan sour cream and half oat milk in the batter. I find that combination makes the most tender muffins. You can use all sour cream or all oat milk, just up the measurement amount to make up for the ingredient you don’t use.

After you make the batter, you let it rest for about 15 minutes. You can skip this step, but it does make your muffins lighter, more tender, and also rise higher. If you’re short on time, you can omit this step. The muffins will still taste amazing.

The recipe is for 6 jumbo muffins. If you want to make regular muffins, use a 12 cup standard size pan instead. Then reduce the baking time by about 10 to 12 minutes.

These Nutella banana muffins make wonderful snacks and treats, but they are also perfect for the times you’re craving comfort food. Something special for the bumps in your day, some soothing nourishment.

It’s a sweet antidote, with its lush flavors and healthy ingredients. And it pairs perfectly with a cup of peppermint green tea. So take a deep and relaxing breath, settle down with a good book, and savor this bit of warm comfort.

Decadent Nutella Banana Muffins

Print Recipe

Serves: 6 Jumbo Cooking Time: 1 hour 15 minutes

Ingredients

3 tablespoons non-dairy sour cream
3 tablespoons oat milk
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 to 1 cup granulated sugar, depends on how fine/coarse sugar is and sweet bananas are
1/3 cup neutral flavored oil
1/2 cup JUST Egg or aquafaba, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups very overripe bananas (about 3 medium), mashed very well
6 tablespoons vegan Nutella -or-
6 tablespoons of runny peanut butter, optional
Topping:
2 tablespoons vegan Nutella

Instructions

In a small non-reactive bowl, whisk the sour cream and, milk until smooth; set aside for 15 minutes

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon if using; set aside.

In a large bowl, whisk the oil and sugar together, and then whisk in the sour cream mixture, egg, and vanilla until combined. Stir in the bananas, and then the flour mixture just until incorporated.

Cover the bowl and refrigerate for 15 minutes. Keep in the fridge and preheat oven to 350°F. .

Heat the Nocciolata topping in the microwave for about 20 seconds; set aside. Generously coat 6 jumbo muffin cups with non-stick spray, like Baker's Joy; set aside.

Remove bowl from fridge and scoop one large spoonful of batter (I use a 1/4 cup cookie scoop) into the muffin cups. Drop 1 tablespoon of the vegan Nutella (for the filling- not the topping) or 1 tablespoons of peanut butter in the middle of each muffins, dividing evenly. Top each with the remaining batter.

If using a mix of the Nutella and peanut butter, then add 1/2 tablespoon of peanut butter to each. Then add 1/2 tablespoon of the Nutella over it. Top each with the remaining batter, and continue on with the next steps.

Top each muffin with 1 teaspoon of the warmed Nocciolata, and swirl them a little bit into the batter with a toothpick or chopstick. Bake for 26 minutes, or when middle springs back up when you touch the top.

Remove pan to a cooling rack for 7 minutes, before removing muffins to another rack to cool completely. Store in an airtight container for up to 3 days, or in the fridge for up to 1 week.

Notes

Note: If using Nutella and peanut butter in the filling, then use 3 tablespoons of each. You can also omit one or both. If omitting them, then you can add 1/3 cup of walnuts or pecans to the batter instead if you like. You can also omit the Nutella topping. This recipe is very forgiving, so go with whatever you're in the mood for.