Recipe

Breakfast Muffins topped with NUTELLA®

Medium
30 min
Breakfast Muffins topped with NUTELLA

INGREDIENTS for 12 portions

1 cup (500mL) all purpose flour

¾ cup (180mL) whole-wheat flour

¼ cup (60mL) quick cook oats

1 tsp (5mL) baking powder

1 tsp (5mL) baking soda

¾ cup (180mL) Low fat milk (2% or less M.F)

¾ cup (180mL) unsweetened applesauce

¼ cup (60mL) honey

1 egg

1 tsp (5mL) pure vanilla extract

1 cup (250mL) fresh or frozen raspberries

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 1 tsp of Nutella® per person is enough to enjoy!

STEPS

Pre-heat oven to 375°F (190°c).

Spray a 12 muffin, non-stick muffin tin with cooking spray.

In a large bowl, whisk together, flours, oats, baking powder and baking soda.

In another bowl, whisk together milk, applesauce, honey, egg and vanilla.

Add wet ingredients to dry ingredients and mix just to combine.

Fold in raspberries and spoon batter equally between the 12 muffins.

RSPO
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Rainforest
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

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