We describe these muffins as best warm because that's when the homemade hazelnut spread will be soft and oozy and these become an infinitely moreish treat. We've used organic bananas, spelt flour, coconut sugar and free range eggs so these are practically good for you right...? While these are best oven fresh they won't exactly dissapoint for an afternoon snack either!

INGREDIENTS

Muffins
1 cup spelt flour
1/2 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
4 small overipe bananas
3 free range, organic eggs
1/4 cup coconut milk
1/4 cup coconut oil, melted and cooled
1 tsp vanilla paste

Chocolate Spread
2 cups of roasted, skinned hazelnuts
80g dark chocolate, melted
1 tsp vanilla essence

METHOD

Make your chocolate spread. In a food processor blend the hazelnuts until they are a smooth paste then add in vanilla and chocolate and process until combined. Chill in fridge until needed. This can be made ahead and will make extra for future snacking!

Preheat your oven to 200°c. Line muffin tins with paper liners or you could use silicone muffin trays.

In a large bowl mash the bananas and then beat in 3 eggs, coconut milk, coconut oil and vanilla.

In a smaller bowl stir together the flour, sugar and baking soda until well combined. Add to wet ingredients and mix until just combined, try not to over stir.

Put a tablespoon of muffin mixture into each muffin hole, put a teaspoon of chocolate spread in the middle and top quickly with the rest of the muffin mix.

Bake for 25 minutes until golden and spring back easily, serve warm. We're topped ours with a dollop of greek yogurt but coconut would work equally well as would whipped cream!