Heat oven to 350° F.

Grease muffin tins with coconut oil spray.

Whisk or beat the eggs until whites and yolks are well-mixed.

Stream in the oil or butter while continuing to whisk.

Add salt and vanilla and mix until combined.

In a separate bowl, combine the natural sweetener, coconut flour and baking powder.

Then mix the dry mixture into the egg mixture until well combined.

Add in the coconut or almond milk.

Divide the dough among 6 large muffin cups.

Dollop 1-2 TBS of Healthified Nutella on each muffin before baking.

Bake for about 15 to 18 minutes, or until just turning golden on top.

TO MAKE NUTELLA: Can be made 1 week ahead of time.

Heat the oven to 400 degrees.

Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes.

Transfer the hazelnuts to a damp towel and rub to remove the skins.

In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.

Add the cocoa, natural sweetener, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.

The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.

Remove to a container, cover and refrigerate until needed.

Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated.

It will keep for at least a week.