¼CupCanola OilShortening, melted butter or other oil can work too.
2TeaspoonsVanilla Extract
Dry Ingredients
2CupsAll-Purpose Flour
½CupWhite Granulated Sugar
½CupBrown Sugar
1TeaspoonBaking Soda
1TeaspoonBaking Powder
½TeaspoonTable Salt
Optional
½CupWalnutsChopped
Nutella Swirl
18TeaspoonsNutella
Instructions
Prep
Preheat Oven to 350°F
Line 18 cups with paper liners in a Standard Sized Muffin Tin
Wet Ingredients
In a Medium Bowl: Mash the bananas until all the chunks are gone. Add in the oil, egg and vanilla. Stir to combine.
Dry Ingredients
In another Medium Bowl: Sift in the flour, salt, baking soda and baking powder. Stir to Combine. Now add in the sugars. Stir to break down any lumps from the brown sugar.
Combine
Slowly encorporate the dry ingredients into th bowl of wet ingredients. You do not want to overmix the batter. You will know you have mixed enough when you no longer see any remaining traces of flour.
If using nuts, you can stir them in now.
Fill Muffin Tin
Using a large Cookie scoop, fill each muffin till ¾ full.
Optional: You can now warm up the Nutella in the microwave for 20-30 seconds. This makes it easier to swirl and helps it not all sink to the bottom. I have made these without warming up the Nutella and they still turn out great but it is easier when the Nutella is warm. This recipe calls for 18 teaspoons of Nutella which is equivalent to 6 tablespoons or just over ⅓ of a cup.
Add 1 Teaspoon of Nutella to each muffin.
Use a toothpick to swirl the Nutella throughout the muffin. I like to go from the centre out to the liner and then back again.
Bake
Bake on the middle rack for 15-17 minutes. They are done when a toothpick inserted into a non-Nutella part of the muffin comes out with crumbs on it instead of batter :)