Nonstick cooking spray
1 ¼ cup whole-wheat flour or gluten-free all-purpose flour
2 scoops Vanilla Recovery Whey protein powder
1 tablespoon ground flaxseeds
2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
2 ripe bananas, mashed
½ cup plain nonfat Greek yogurt
¼ cup skim milk
1 tablespoon pure vanilla extract
¼ cup Nutella hazelnut chocolate spread
Heat oven to 350 degrees. Coat a 12-cup standard muffin pan with cooking spray.
In a bowl, whisk together flour, protein powder, flaxseeds, baking powder and salt. In another bowl, combine eggs, bananas, yogurt, milk and vanilla. Mix the wet ingredients into the dry ingredients until just combined.
Fill the muffin cups halfway and drop a teaspoon-size dollop of Nutella in each. Fill with batter the rest of the way.
Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack, then enjoy.