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Whole Wheat Banana Nutella Muffins

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

banana nutella muffins recipe whole wheat chocolate truffles

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.

banana nutella muffins recipe whole wheat buttermilk chocolate crumb topping

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.

banana nutella muffins recipe whole wheat buttermilk chocolate crumb topping

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.

combining wet ingredients in bowl

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.

combining wet and dry ingredients

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.

spooning batter into muffin pan and adding chocolate

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.

baking the muffins

Enjoy!

banana nutella muffins recipe whole wheat buttermilk chocolate crumb topping

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banana nutella muffins recipe whole wheat chocolate truffles

Whole Wheat Banana Nutella Muffins

These banana muffins have a wonderfully tender crumb and feature a Nutella center and a crumb topping!
5 from 7 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12

Ingredients
 
 

  • 2 cups whole wheat flour
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed bananas
  • 2 eggs
  • 1/4 cup oil (I use avocado oil)
  • 1 cup brown sugar
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/3 cup Nutella , divided (alternatively you can place one Hershey's kiss in each muffin)
  • For the crumb topping:
  • 1/3 cup brown sugar
  • 2 tablespoons flour
  • 1/8 teaspoon cinnamon
  • 1 tablespoon butter

Instructions
 

  • Preheat oven to 375 F. Grease the muffin pan.
    To make the crumb topping, place all ingredients in a small bowl and use your fingers to combine until the mixture resembles coarse wet sand. Set aside.
  • In a small bowl, combine the dry ingredients.
    Beat all wet ingredients in separate large bowl, adding and beating the buttermilk last. Carefully fold in the flour in 3 batches just until combined.
    Fill half full with the batter, put in 1 teaspoon Nutella, and add more batter on top to fill the muffin tin to just a little over 3/4 full. Evenly sprinkle the crumb topping over each muffin.
    Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Place the muffin pan on a cooling rack and allow it to cool for 5 minutes before removing the muffins.
    Makes 12 muffins.

Nutrition

Calories: 298kcalCarbohydrates: 50gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 233mgPotassium: 272mgFiber: 3gSugar: 31gVitamin A: 108IUVitamin C: 2mgCalcium: 74mgIron: 2mg
Course Dessert
Cuisine American
Tried this recipe?Let us know how it was!

 Originally published on The Daring Gourmet January 21, 2013

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 7 votes (7 ratings without comment)

12 Comments

  1. Just got done baking and tasting. I’m in love with these. I did however used all purpose flour. They are moist, tender and scrumptious. So I had had to leave a thank you note. Thank you so much for making me smile (yes I had a broad grin while devouring one of em and had to threaten myself to stop from finishing the lot)
    God bless you girl!!!!

    1. Wonderful!! I’m thrilled that you enjoyed them so much, Sana, and thank you for taking the time to leave your feedback! :)

    1. Hi Mimi! I’m SO happy to hear that!! I look forward to your returning frequently to make more recipes and to hear your feedback!

  2. These were a huge hit! I baked them the other night and even took some to school to try out on another teacher. Hit there too!! In fact I’m making them again this weekend as I have more nasty black banana’s to use up.

    1. Wonderful! Ah, that just warms my heart! And I’m happy to hear you too appreciate the magnificence of nasty black bananas ;)

  3. This look so yummy!!!…i have been trying to use a recipe that will use nuttela and now here it is!!!…i am sure Carter will love them. I like your new page :)
    Candy :)