Gluten Free Banana Nutella Muffins
2 cups all-purpose Gluten Free flour (I prefer King Arthur’s Measure for Measure GF Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup chopped pecans (optional)
1 cup Nutella
Preheat oven to 350°F. Line muffin pan with liners.
In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined.
In large bowl, whisk together banana, sugar, brown sugar.
Beat in egg, vegetable oil and vanilla extract.
Slowly whisk in the flour mixture, until there are no lumps.
Optional: Fold in pecans.
Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
Bake muffins for 18-22 minutes, or until a toothpick comes out clean.
Serve warm or store in an airtight container until ready to serve.