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 Time10 mins
Cook Time25 mins
Total Time35 mins
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.