- 2 c. flour
- 1 tsp. baking soda
- ½ tsp. salt
- ⅓ c. canola oil
- 1 c. granulated sugar
- 2 large eggs
- ¼ c. sour cream
- 1 ⅓ c. mashed ripe banana (about 3 medium-sized bananas)
- ¼ c. Nutella or other chocolate hazelnut spread
Preheat the oven to 350˚F. Line a muffin pan with 12 paper liners.
In a large bowl, whisk together the flour, baking soda, and salt; set aside.
In another large bowl, whisk together the oil and sugar. Add the eggs and sour cream; whisk until just combined. Add the mashed banana and dry ingredients. With a rubber spatula, gently fold everything together until it's just combined.
Fill each paper liner ¾ full with the batter. Scoop about ½ teaspoon Nutella into each muffin cup in a few additions, so the Nutella is spread out (this will keep it from sinking during baking). Using a toothpick, slightly swirl the top part of the muffin to make a chocolate swirl on the top of the muffin.
Bake the muffins in the preheated oven for 17–20 minutes or until they are golden brown on top and the middle springs back when press slightly. Remove them from the oven and cool them in the muffin pan for 5 minutes. Transfer the muffins to a cooling rack and cool completely.
- Yields: 12 muffins
- Preparation Time: 30 minutes