3 ripe bananas, mashed

1/3 cup melted butter

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups all-purpose flour

1/4 cup Nutella

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash the bananas until smooth.
Stir in the melted butter, brown sugar, egg, and vanilla extract until combined.
Add baking soda and salt, stirring to combine.
Gradually fold in the flour until just incorporated.
Fill each muffin cup about 2/3 full with the batter.
Heat the Nutella in the microwave for 15-20 seconds to soften it, then drop a teaspoon into the center of each muffin. Use a toothpick or knife to swirl it into the batter.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Allow the muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

To make these muffins dairy-free, substitute coconut oil or a dairy-free butter alternative.

For a crunch, try adding chopped walnuts or pecans.

Use gluten-free flour for a gluten-free version.

Experiment with other spreads like peanut butter or almond butter instead of Nutella for a different twist.