Nutella Banana Bread Muffins by CCVanB

Ingredients

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 Bobfs 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

Instructions

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, itfs 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.

Servings: 12