Preheat oven to 176°C. Line 12 cups muffin pan with muffin liners.
In a bowl, whisk flour, baking powder, baking soda and salt until combined.
In another bowl, whisk together mashed ripe banana, granulated sugar, brown sugar.
Mix in egg, oil and vanilla extract until combined.
Now, stir in the flour mixture until incorporated and there are no lumps.
Finally, fold in pecans.
Fill each muffin cup ¾ full. Top with 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
Bake for 15-20 minutes.
Allow to cool for 10-20 minutes, then serve.
Use the ripest banana you could ever find at home or in the market, this will give you more sweetness that will allow you to require less sugar.
The most crucial rule of baking muffins is to avoid over stirring the batter throughout the baking process. Instead, you want to simply moisten the ingredients and mix until just combined, which is what you should aim for.
If you want more chocolatey goodness, consider adding melted chocolate chips into the muffin mixture.
You may use cake flour instead of all-purpose flour, and you will get the exact same result; a tender batch of muffins.
For a more interesting and flavorful version of this recipe, you may consider adding melted white chocolate to your Nutella. Double the fun indeed when you top your muffins with Nutella that has melted white chocolate in it.