BANANA AND HAZELNUT COCOA SPREAD MUFFINS

Ingredients

Preparation

1. Preheat the oven to 350 °F.
2. In a bowl, sift together the flour, baking soda, and salt. Mix to combine.
3. In another bowl using a mixer, whisk together 2 of the bananas and the sugar until creamy.
4. Stir the eggs then the vanilla, and then the melted butter into the banana mixture. Combine well.  
5. Add the dry ingredients to the mixture and combine well. Careful not to overmix.
6. In another bowl, mash the remaining bananas with a fork, add to the batter, and combine well with a spatula. Scrape down the edges of the bowl to ensure an evenly mixed batter.
7. Line muffin tins with paper cups. Fill each muffin mold halfway with the batter, add 1 tsp of the  hazelnut cacao spread, and add more batter on top.
8. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let cool on a wire rack before serving.