��1 cup mashed banana (240g) ��2 tbsp milk of choice ��2 tsp white or apple cider vinegar ��2 tsp pure vanilla extract ��3 tbsp vegetable or melted coconut oil (30g) ��1 cup spelt, white, or Bob�fs gf flour (130g) ��only if using gf flour, 1/4 tsp xanthan gum ��1/2 tsp + 1/8 tsp salt ��1/2 tsp each: baking soda and baking powder ��1/3 cup sugar of choice or xylitol (65g) ��10-20 tsp Healthy Nutella or chocolate hazelnut spread of choice

Preheat your oven to 350 F, and line a muffin tin with 10 liners. In a large mixing bowl, whisk together the first 5 ingredients. In a separate bowl, combine all remaining ingredients except nutella, and stir well. Pour wet into dry, and stir until just evenly mixed. Working quickly, fill each liner about a third of the way up with batter, then drop a tsp or two of nutella into the center of each muffin. Portion the remaining batter evenly among the muffin liners. Bake on the center rack 19-20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out clean. Let sit 10 minutes before removing muffins from the tin. (If you want to peel off the liners without any sticking, it�fs best to let the muffins sit a few hours.) Refrigerate or freeze leftovers for optimal freshness.

*Another option is to bake the banana muffins without filling; then you can either add the filling with a piping back inserted into the bottom of each muffin or you can cut a hole in the tops, fill the muffins, and then replace the tops.