Chocolate nutella filling muffins

Most of the times, I am searching recipes with less flour or gluten free ideas. This one is not a gluten free but it has become my favourite one for two reasons. Less flour and incredible taste!

So easy to make! So quickly to bake! So delicious to taste! Try it today!

Congratulations to Kouzinista by Nana for this beautiful and so delicious recipe!

155 gr all purposes flour

28 gr cocoa powder

5 gr baking powder

5 gr bicarbonated soda powder

1/4 of a tsp salt

230 gr of bananas mashed

100 gr of greek yogurt

1 egg

100 gr sugar

30 ml corn oil

1 tsp of vanilla extract

170 gr of chocolate chips (optional)

200 gr of nutella (or any chocopaste that you like)

Take 12 full teaspoons of chocopaste and place them in non-stick paper. Freeze them for at least 2 hours. This procedure will enable you have the effect of liquid chocopaste internally.

Preheat the oven to 180C degrees. Use cupcake or muffin cups to use as coverage on a 12 cupcakes pan. Set aside.

In a large bowl, gently mix together flour, baking powder, cocoa, salt and soda. Mix until all dry ingredients are well combined.

In a medium bowl, whisk together the mashed bananas and the yogurt until they are well homogenized. Then add the egg, the sugar,egg, the oil and the vanilla and mix them until you have a well homogenized liquid mixture. The mixture will be pale and yellow. Fold gently wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Don't overmix the mixture. Our target is only to well homogenize the mixture in a way that all the flour is off the bottom and no big pockets of flour remain. The batter will be thick. Finally fold in the chocolate chips (optional step).

Divide batter among the cupcake cups until the middle. Place a freezed chocopaste piece and fully cover with the rest of the mixture all the way to the top. Bake at 180C degrees for 20 minutes. Tops will be lightly golden and centers appear set.

Allow to cool for 10 minutes in the pan before serving. For fresh muffins store them in airtight container for a week, or freeze them for a trimester.

Photos and execution of the recipe are exclusively prepared by L'atelier Sucré d' Eleni