Sunday 13 March 2022

Vegan 'Nutella' Banana Muffins

Adding vegan 'Nutella' spread to muffins instantly upgrades them and they are perfect for breakfast or snacking!

This was my first time combining chocolate hazelnut spread with bananas and I have to say I don't know why I never thought of it before. Not that I came up with this heavenly combination of two flavours that are clearly meant to be married together. Whoever did though, I salute you, it's become another delicious amalgamation that I'll need to explore. Anyway, I love muffins for breakfast, yes they are a good snack too, but for breakfast they are far superior to a bowl of porridge in my opinion. They are fluffy, a little gooey thanks to the bananas and essentially you are having cake which for breakfast is fantastic. On to the vegan 'Nutella', I received Skinny Food Co Vegan Chocoholic spread for Christmas (jars of food make the best presents!), and I knew I had to put it to good use. I'm not one for chocolate spreads on toast mind you, hence why I've swirled it into something much more interesting. This spread really is like Nutella, I can't quite believe it, it's so silky smooth and utterly mouth-watering, probably the best I've had yet! And if you're concerned about your sugar in-take, this spread uses 92% sugar than most spreads which is pretty great.

If you love Nutella, banana and muffins....

Check out my other recipes for more inspiration!


Prep: 20 minutes
Cook: 25 minutes
Serves: 12-14 muffins


  • I really do love the Skinny Food Co Chocolate Hazelnut spread but if you can't find it, I recommend Meridian or Jim Jam's do a really good spread too! Or actual Nutella if that is easier and you do not follow a vegan diet. 
  • Make sure the flaxseed are ground and now whole otherwise it won't work like an 'egg'. 


  • 225g Plain flour
  • 100g Caster sugar
  • 100g Light brown sugar
  • 330g Bananas, very ripe (about 3 large)
  • 10g Ground flaxseed + 30ml water = flax 'egg'
  • 75g Butter, melted
  • 1 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda 
  • Pinch of salt
  • 150g Skinny Food Co Chocolate Hazelnut spread
  • 40g Hazelnuts, chopped


  1. Preheat the oven to 180℃ and line a cupcake tray with cases.
  2. Make the flax 'egg' by combining the flaxseeds with the water and leave to sit about 5 minutes to form a gel consistency. 
  3. Mash the bananas in a large bowl, then add both sugars and melted butter and whisk together for about 2 minutes. Whisk in the flax 'egg'.
  4. Sift in the flour, baking powder, bicarbonate of soda and salt and fold in. 
  5. Spoon the batter into the cupcake cases. Heat the 'Nutella' in the microwave for about 10 seconds till more runny and then add a teaspoon on top of each muffin and use a knife to swirl in to the batter gently.
  6. Sprinkle the chopped hazelnuts on top, then bake in the oven for 20-25 minutes until a knife inserted comes out mostly clean - it should have a little batter on from the 'nutella' and if over-baked will lose the moisture.
  7. Leave to cool for about 5 minutes in the tray before placing on a wire rack to cool further. Best stored in an airtight container at room temperature for up to 5 days. Enjoy!



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