My youngest son fell in love with Nutella when we were staying in a hotel recently and enjoying complimentary breakfasts for a few days.  These muffins are a peanut butter and banana base with a teaspoon of Nutella in the center.  I topped these muffins with two dark chocolate espresso beans for an extra energy boost.  Note: Semi-frozen Nutella is a delicious dessert or snack.

Ingredients:

1 cup coconut flour

½ cup powdered peanut butter

¼ cup vanilla protein powder

¼ cup unsweetened vanilla almond milk

3 bananas mashed

1 banana sliced

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup packed dark brown sugar

1 teaspoon vanilla extract

2 large egg whites

1 teaspoon Nutella per muffin

Optional: dark chocolate espresso beans or sliced banana for topping

Directions:

1. Preheat oven to 375 degrees and spray muffin tins with nonstick spray.
2. Line a small baking sheet with parchment spray.  Place teaspoons of Nutella a few inches apart on the baking sheet.  Place in the freezer to harden while you prep the muffin batter.
3. Mash the bananas in a stand mixer.  Add in the egg whites, brown sugar, vanilla extract, and milk.
4. Whisk the flour, powdered peanut butter, vanilla protein powder, baking soda, baking powder, and salt in a large bowl.
5. Gradually fold the dry ingredients in with the wet ingredients.
6. Use a medium muffin scooper to put a ball of the muffin mixture in each muffin tin. Gently press down to flatten. 
7. Top each muffin with a teaspoon of the frozen Nutella.  
8. Use the muffin scooper to cover the Nutella and gently press down.
9. Top each muffin with espresso beans or a banana slice.
10. Bake 22-25 minutes until muffins are cooked through.
11. Let muffins cool in a muffin tin for 10 minutes before transferring to a wire rack.
12. Let cool completely before transferring to an air-tight container.
13. Enjoy!