- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola oil
- 1 cup granulated sugar
- 2 large eggs
- 5 tablespoons sour cream
- 1 ⅓ cups mashed ripe banana (about 3 medium)
- ½ cup hazelnut spread
Preheat the oven to 350˚F. Line 18 muffin cups with paper liners.
In a large bowl, whisk together the flour, baking soda, and salt.
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 just combined.
Fill each paper liner half full with batter. Scoop about ½ teaspoon Nutella and add to each muffin cup in a dollop near the center of the the muffin. Fill the muffin cups with more batter until they are about ¾ full. Repeat with all of the muffin cups until the batter is evenly distributed in the pan(s). If you do not fill all of the liners, remove any unused ones for another use.
Bake in the preheated oven for 17 – 20 minutes or until golden brown on top and the middle springs back when press slightly. Remove from oven and cool in the muffin pan for 5 minutes. Serve or transfer the muffins to a cooling rack and cool completely.
- Yields: 14-18 muffins
- Preparation Time: 35 minutes