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Vegan Banana Nutella Muffins

Vegan Banana Nutella Muffins that take just 10 minutes to make. Whip up a batch today to enjoy as healthy snacks throughout the week. 
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Snack
Cuisine Vegan
Servings 9 muffins


  • 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water)
  • 1 3/4 cups mashed ripe banana (3 large)
  • 3/4 cup coconut sugar
  • 1/3 cup melted coconut oil
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups light/white spelt flour (sub whole spelt flour with varying results)
  • 9 tsp vegan chocolate hazelnut spread of choice*


  • Preheat the oven to 375 F and line a muffin tin with 9 unbleached paper muffin cups. 
  • Prepare the flax egg by whisking together the ground flax and water in a small bowl. Set aside for 5 minutes to thicken. 
  • Mash the banana and measure out 1 3/4 cups. Place in a large bowl. Add the coconut sugar and whisk. Add the flax egg, melted coconut oil, and vanilla and whisk to incorporate. 
  • Add the dry ingredients, one at a time, whisking after each addition. 
  • Measure 2 tbsp of batter into each muffin cup. Top each with 1 tsp of vegan chocolate hazelnut spread. Top each with approximately 2 tbsp more batter. 
  • Bake for 20-25 minutes, or until lightly brown and fragrant. 


Availability of vegan chocolate hazelnut spread varies depending on where you live. If you cannot find any, I recommend making the Nutella from Minimalist Baker or using another nut or seed butter and adding 1/2 cup of chocolate chips to the batter instead. 
Keyword Banana muffins, Healthy snack, Vegan snack