Instructions

• 1 Preheat oven to 375°F and line a 12-count muffin pan with paper liners. Set aside.
• 2 In a large mixing bowl, combine flours, flaxseed, baking powder, baking soda, and salt.
• 3 Add mashed bananas, maple syrup, coconut oil, dairy free milk, and vanilla extract, stirring just until combined.
• 4 Scoop batter into muffin cups, filling 3/4 full.
• 5 Melt chocolate hazelnut spread in the microwave for 15-20 seconds. Drizzle about 1 heaping teaspoon of melted chocolate hazelnut spread onto each muffin and delicately swirl into the batter with a toothpick or knife.
• 6 Bake muffins for 16-20 minutes, give or take a few minutes depending on your oven. Muffins should be domed and golden brown. A toothpick inserted near the center should come out mostly clean.
• 7 Let muffins cool completely before removing them from the pan.