When I had made my Blender Banana Pecan Muffins I had put a dollop of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar Free on top. It was amazing. Which got me thinking of how I could incorporate it inside the muffin. This is what I came up with.
- 3 ripe medium bananas (about 1 cup)
- 1 c almond yogurt (I like Kite Hill)
- 1/2 c Date Paste
- 1/4 c Almond Milk, vanilla, unsweetened
- 1 tsp pure vanilla extract
Preheat oven to 400 degrees. Prepare muffin wells.
Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)
- 2 c rolled oats
- 1 tbsp flax seeds
- 1 tsp Baking Spice Blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp Himalayan salt
Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.
Pour half the batter into prepared muffin wells. Put about 1-2 tsp of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar in the middle of the batter.(I had made this batch with about 1 tsp, and I will probably do more the next time.)Do this with each muffin well.
Pour the remaining batter into the muffin wells, covering the Chocolate Hazelnut Spread.
Bake for about 20 minutes. Let muffins cool about 10 to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.
Share. Eat. Enjoy.