Whole Wheat Banana Nutella Muffins

This post may contain affiliate links. See my disclosure policy.

This Whole Wheat Banana Nutella Muffins recipe features a chocolate center and a streusel crumb topping for a positively irresistible muffin eating experience!

You’re going to love these muffins.  100% whole wheat but still perfectly light and sensuously moist.  The cup of buttermilk accounts in large part for the moistness.  The acid in the buttermilk adds moisture to the wheat while allowing you to cut back on fattening oils.  Buttermilk is low in fat, it’s taste is barely discernible in the final baked product, and it contributes to a beautifully tender and light crumb.  The muffins are filled with your choice of a scoop of Nutella or chocolate pieces like Hershey’s Kisses or chocolate truffles.  I used both in making these – half and half.  I had chocolate truffles left over from Christmas (still have waaaaay too many left for my own good!), and let’s be real – I wasn’t about to pass up the opportunity of making some with Nutella! (One of my ultimate weaknesses).  Lastly, these muffins are topped with a delicious crumbly streusel.

If you want really good banana baked goods, whether muffins, cupcakes or bread, overcoming any squeamishness towards overripe bananas is a must.  That is the key to the flavor.  And when I say overripe, I mean over-ripe.  Like black overripe.  Like need-to-pick-up-bananas-with-latex-gloves-and-throw-in-the-incinerator overripe. THAT’S what I mean by the perfect overripe bananas for the perfect banana baked goods.

Whole Wheat Banana Nutella Muffins Recipe

Let’s get started!

Mash the bananas to equal one full cup. For the best flavor use over-ripe bananas. You know, the ones that look completely unappetizing.

Combine the flour, baking soda, baking powder, and salt in a small bowl.

Combine the bananas, oil, eggs, brown sugar, and vanilla extract in a large bowl.  Using an electric mixer, beat the wet ingredients.  Once combined, add the buttermilk and beat for another minute.

Gently fold in the flour mixture into the wet mixture in 3 batches.  Stir just until combined (careful not to over-stir or the muffins will be dense).

Place all of the crumb topping ingredients in a small bowl. Using your fingertips, combine the ingredients until the mixture resembles coarse wet sand.

Spray a muffin pan with vegetable oil spray and fill the tins halfway full with the batter.  You can either use Nutella, a chocolate truffle or a Hershey’s Kiss. Place 1 teaspoon of Nutella or one piece of chocolate in the center.   Cover with more batter until the muffin tins are just over 3/4 full.

Evenly sprinkle the crumb topping over the muffin batter.

Preheat the oven to 375 F.  Bake the muffins for 16-18 minutes or until a toothpick inserted into the middle of the muffin comes out clean.  Allow the muffins to cool in the muffin pan for 5 minutes before removing and then place them on a wire rack to cool.

Enjoy!

For more delicious muffins be sure to try my:

• Almond Poppy Seed Muffins
• Pink Grapefruit Muffins
• Lemon Coconut Muffins
• Apple Crisp Muffins
• Pumpkin Pecan Chocolate Streusel Muffins
• Banana Oatmeal Blender Muffins
• Whole Grain Zucchini Muffins

 Originally published on The Daring Gourmet January 21, 2013