Whole Wheat Banana Nutella Muffins
These Whole Wheat Banana Nutella Muffins are fluffy, wholesome, and bursting with gooey Nutella swirls. Perfect for breakfast, snacks, or dessert!
Equipment
- Mixing Bowls
- Muffin Tin
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (about 2-3 ripe bananas)
- 2 eggs
- 1/4 cup avocado oil (or any neutral oil)
- 1 cup brown sugar
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/3 cup Nutella divided (or Hershey's kiss)
For the crumb topping:
- 1/3 cup brown sugar
- 2 tablespoons flour
- 1/8 teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and proper rising.
- Line a 12-cup muffin tin with paper liners or lightly grease it with oil to prevent sticking.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- In another bowl, combine the mashed bananas, eggs, avocado oil, brown sugar, buttermilk, and vanilla extract. Whisk until smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula. Mix just until combined; some lumps are fine.
- Gently fold in two-thirds of the Nutella into the batter to create delicious chocolatey swirls.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Add a dollop of the remaining Nutella on top of each muffin for extra indulgence.
- In a small bowl, mix together the brown sugar, flour, cinnamon, and softened butter until crumbly. Sprinkle this crumb topping generously on each muffin.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. Enjoy warm or at room temperature!
Notes
- Be careful not to overmix the batter to avoid dense muffins; mix just until ingredients are combined.
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- If you don’t have avocado oil, substitute with canola or melted coconut oil.
- Make homemade buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit for 5 minutes.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.