Directions

1. 1

   Preheat your oven to 425°F. Prepare a 12-cup muffin tin by greasing each cup lightly or inserting paper muffin liners.

2. 2

   In a large mixing bowl, combine the self-rising flour blend, coconut palm sugar, muscovado sugar, and baking soda. Whisk together to distribute the leavening agent evenly throughout the dry ingredients.

3. 3

   Stir the chia seeds and cooked quinoa into the dry mixture until the grains and seeds are evenly coated with the flour mixture.

4. 4

   In a separate bowl, beat the eggs until well combined. Whisk in the melted coconut oil, milk, and vanilla extract until fully blended, then fold in the mashed bananas.

5. 5

   Pour the wet ingredients into the dry mixture and stir until just combined—do not overmix, as this will result in dense muffins.

6. 6

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Top each muffin with approximately 1 teaspoon of chocolate hazelnut spread, then use a toothpick to gently swirl the spread into the batter.

7. 7

   Bake for 15 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.

8. 8

   Allow the muffins to cool in the pan for 5 minutes, then remove them and transfer to a wire rack to cool completely.