2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
*1 tablespoon ground flax seed
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt (used Greek yogurt)
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup toasted hazelnuts, coarsely chopped
1/4 cup Nutella
In a large bowl combine flour, sugar, baking soda, salt, and ground flax seed; set aside.
In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Fold in hazelnuts.
Divide batter equally among prepared muffin cups. Place 1 teaspoon of Nutella on top of each muffin. Swirl with a toothpick. Bake until golden and toothpick inserted into center of muffin comes out clean, 20 to 24 minutes. Remove muffins from tin and serve.
*I usually eat banana with nutella but why not make a muffin with my two favorite breakfast and snack. Just be sure to melt and cool the butter before mixing it with the rest of the ingredients, so that the bottom of the muffin won’t get stuck. Over-all it turned good and I was happy I made my friends happy sharing it with them. enJOY!!!
Source: Sweet Pea’s Kitchen