1-Let’s get started on baking these Nutella Coffee Muffins with a simple guide. First, preheat your oven to 400°F and line a 12-cup muffin tin with liners or spray it with nonstick baking spray. This step sets the stage for muffins that come out just right.

2-Next, in a medium bowl, combine 2 cups all-purpose flour, 2 teaspoons espresso powder, 1 tablespoon ground flaxseed, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set this mixture aside for later. In another bowl, whisk together 2 mashed large over-ripe bananas and 1 cup sugar until smooth.

3-Then, add 1/3 cup vegetable oil, 2 large eggs, 1/3 cup cooled brewed black coffee, and 2 teaspoons coffee extract to the banana mixture, and mix well. Gradually fold the dry ingredients into the wet ones until just combined; the batter will be thick, but that’s okay.

4-Now, fill each muffin cup about halfway with batter. Add 1 to 2 teaspoons of chocolate hazelnut spread in the center, then cover with more batter. Top with another dollop of chocolate hazelnut spread and swirl lightly with a toothpick or butter knife. Bake for 15 to 17 minutes until a toothpick inserted in the center comes out clean, and let the muffins cool a few minutes before enjoying.