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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!

Whole wheat banana buttermilk nutella chocolate truffle muffins crumb topping recipe

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.  If you look at the picture below, those are overripe bananas.  But they’re not even as overripe as the ones I actually smashed in the bowl.  Almost, but not quite.  The ones I used were totally black all over – no trace of yellow left.  THAT’S what I mean by the perfect overripe bananas for the perfect banana baked goods!

So, before you make this recipe, allow those babies to ripen!

You’re going to love these muffins.  100% whole wheat for a healthier alternative, 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 chocolate truffles or a scoop of Nutella.  I used both in making these today – half and half.  I had chocolate truffles left over from Christmas (still have waaaaay too many left for my own good!), and let’s get 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.

whole wheat banana nutella muffins recipe buttermilk

Whole Wheat Banana Nutella Muffins Recipe

Let’s get started!

Mash the bananas to equal one full cup.

Banana Truffle Muffin prep 1

Banana Truffle Muffins prep 2

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).

Banana Truffle Muffins prep 3

Place all of the crumb topping ingredients in a small bowl.

Banana Truffle Muffins prep 4

Using your fingertips, combine the ingredients until the mixture resembles coarse wet sand.

Banana Truffle Muffins prep 5

Spray a muffin pan with vegetable oil spray and fill the tins halfway full with the batter.  Place the chocolate truffles or 1 teaspoon of Nutella in the center.  Cover with more batter until the muffin tins are just over 3/4 full.

Banana Truffle Muffins prep 8

Banana Truffle Muffins prep 9

Evenly sprinkle the crumb topping over the muffin batter.

Banana Truffle Muffins prep 6

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.

Banana Truffle Muffins prep 7


whole wheat banana nutella muffins recipe buttermilk

whole wheat banana nutella muffins recipe buttermilk

Whole Wheat Banana Nutella Muffins

These muffins feature a Nutella center and a streusel crumb topping.
No ratings yet
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 12


  • 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
  • For the crumb topping:
  • 1/3 cup brown sugar
  • 2 tablespoons flour
  • 1/8 teaspoon cinnamon
  • 1 tablespoon butter


  • Preheat oven to 375 F. Grease the muffin pan.
  • 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.
    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.
  • 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. Evenly sprinkle the crumb topping over each muffin.
    Makes 12 muffins.
Keyword Banana Nutella Muffins
Tried this recipe?Let us know how it was!


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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  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 :)