Strawberry Banana Nutella Muffins

The original recipe did not include banana, but I had both strawberries and bananas to use up so I added it in. The combo of strawberries, banana, and a nutella center was divine.

Strawberry Banana Nutella Muffins
                                                                                     
adapted from two peas and their pod

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 banana, mashed
1/4 cup canola oil - I used a little less
1 large egg
1/3 cup buttermilk - Or scant 1/3 cup milk and about 2 tsp vinegar
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
3. In a small bowl, combine mashed banana, canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
6. Fill each muffin cup 1/4 full with batter. Next, add a small (or large :)) spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. .
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.