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whole wheat banana nutella muffins recipe buttermilk

Whole Wheat Banana Nutella Muffins

By Kimberly Killebrew
These muffins feature a Nutella center and a streusel crumb topping.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
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
  • 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.
  • 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
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