Cook's Hideout: Banana Nutella Swirl Muffins (Eggless recipe)

August 10, 2015

Banana Nutella Swirl Muffins (Eggless recipe)

Blogging Marathon# 55: Week 2/ Day 1
Theme: Nutella Galore
Dish: Banana Nutella Muffin
We are starting a brand new week of blogging marathon today and my theme for this week is 'Recipes made with Nutella or Chocolate Hazelnut spread'. I knew right away that my kids would love whatever I make for this week since they absolutely LOVE Nutella.
Eggless Banana Nutella Muffins
For the first day, I made a moist & delicious banana muffins with nutella swirls. I can't stop myself from bananas even though I know very well that by day 4, they will start to smell very 'banana-ey' and no body in the house would really want to eat them. I try and find some interesting ways to use the overripe bananas and these muffins with Nutella swirls sounded just perfect.

Eggless Banana Nutella Muffins
I replaced the all purpose flour in the original recipe with wholewheat pastry flour and used egg replacer powder instead of the egg. I reduced the sugar quantity in the recipe and found the muffins just right for my taste. If you want sweeter muffins increase the total sugar to 1 cup.
Eggless Banana Nutella Muffins
Muffins turned out moist & delicious. Not just my kids, even my mom said she liked these muffins. The Nutella swirls on the top bake into a beautiful pattern and tastes delicious too.

Recipe adapted from here:
Wholewheat Pastry Flour - 2cups (or substitute with all purpose flour)
Baking Soda - 1tsp
Baking Powder - 1tsp
Salt - ½tsp
Over ripe Bananas - 3~4 medium, mashed
Sugar - ½cup
Light brown Sugar- 2tbsp (optional)
Egg Replacer powder- 1tbsp whisked in 3tbsp water (or use 1 large egg)
Oil - ¼cup
Vanilla extract - 2tsp
Pecans or Walnuts - ½cup
Nutella - ½cup

  • Preheat oven to 350°F. Line a muffin tin with paper liners or grease them.
  • In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
  • In a large mixing bowl, add the mashed banana, sugar and brown sugar. Beat in the egg mixture (or egg), oil and vanilla extract.
  • Add the dry ingredients to wet ingredients and mix until just combined. Fold in the nuts.
  • Fill the muffin tins ¾ full. Top each muffin with 1~2tsp 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.

Lets check out what my fellow marathoners have cooked today for BM# 55.


  1. Wow Pavani, those muffins look stunning and what a lovely way to enjoy Nutella!..I am bookmarking it for sure..:)

  2. They look adorable Pavani. What a lovely pattern nutella has created on top. Want to dig in right now!!

  3. I know I might be repeating this for the million-th time, but I mean it every single time. Absolutely adore the pictures, especitally the close up shot. The swirls have come out very nice and yes, the overripe bananas are the bakers boon and bane at the same time!

  4. Mouthwatering muffins, looks great

  5. Swirl muffins looks too good.. They must have tasted great.

  6. muffins looks absolutely stunning.Bookmarked.

  7. Stunning muffins, Pavani.Looking at all the Nutella delights, I am scared of the extra calories which will pile up :)

  8. I have the same banana issues....this looks like a yummy alternative to my usual smoothie routine.


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