Whole Wheat Banana Nutella Muffins
User Reviews
5
Whole Wheat Banana Nutella Muffins
Description
Whole Wheat Banana Nutella Muffins blend whole wheat flour with mashed bananas and a touch of Nutella to create a rich, moist muffin with a subtle chocolate-hazelnut center. The batter is leavened with baking powder and baking soda, and softened by buttermilk and oil, providing a tender crumb. A cinnamon-scented crumb topping adds texture and a hint of sweetness, contrasting nicely with the soft muffin interior.
The preparation involves folding the dry ingredients into beaten wet ingredients carefully to maintain the batter's lightness. Dolloping Nutella into the batter mid-fill ensures each muffin has a creamy spread in the center. Baking at 375°F for about 16-18 minutes produces golden tops and a fully cooked interior.
These muffins serve well for breakfast or as a treat throughout the day. The banana and whole wheat flour impart natural sweetness and nuttiness, while Nutella adds a distinct flavor contrast. They are ideal for packable snacks thanks to their sturdy crumb and balanced moisture.
Ingredients
- 2 cups whole wheat flour
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup banana mashed
- 2 egg
- 1/4 cup neutral cooking oil I use avocado oil, generic cooking 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 Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 233mg | 10% |
| Potassium | 272mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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