Breakfast Muffins topped with NUTELLA®

12
11
30
Breakfast Muffins topped with NUTELLA
INGREDIENTS for 12 portions
  • 1 cup all purpose flour
  • ¾ cup whole-wheat flour
  • ¼ cup quick cook oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup Low fat milk (2% or less M.F)
  • ¾ cup unsweetened applesauce
  • ¼ cup honey
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup fresh or frozen raspberries
STEPS
Step 1
Pre-heat oven to 375°F. Spray a 12 muffin, non-stick muffin tin with cooking spray.
Step 2
In a large bowl, whisk together, flours, oats, baking powder and baking soda. In separate bowl, whisk together milk, applesauce, honey, egg and vanilla.
Step 3
Add wet ingredients to dry ingredients and mix just to combine.
Step 4
Fold in raspberries and spoon batter equally between the 12 muffins.
Step 5
Bake for 20 to 25 minutes or until a tester inserted into the center of a muffin comes out clean. Let cool in pan for 10 minutes.