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banana nutella muffins recipe whole wheat chocolate truffles

Whole Wheat Banana Nutella Muffins

By Kimberly Killebrew
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
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