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Recipe

Nutella sweet potato and carrot muffins

Easy
35 min
Nutella sweet potato and carrot muffins | Nutella®

INGREDIENTS for 12 portions

  • 150g carrot, peeled and coarsely grated

  • 150g sweet potato, peeled and coarsely grated

  • 1 apple, coarsely grated

  • 240ml rapeseed oil

  • 1 tsp vanilla extract

  • 4 medium eggs

  • 125g wholemeal self-raising flour

  • 50g oat flour

  • 75g self-raising flour

  • ½ tsp mixed spice

  • 1 tsp baking powder

  • ¼ tsp salt

  • 10g pumpkin seeds, finely chopped

  • 10g oats

  • 180g Nutella (1 heaped teaspoon (15g) per portion)

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

  • Preheat the oven to 190c/fan 170c/ gas mark 5. 

  • Line a 12 hole muffin tin with paper cases.

  • In a mixing bowl stir together the carrots, sweet potato and apple.

  • Beat together in a jug the rapeseed oil, vanilla extract and eggs.  Pour the wet mix into the bowl and stir together. 

  • Sift over the flours, mixed spice, baking powder and salt, fold together gently, being careful not to over mix. 

  • Spoon the mixture into the prepared muffin cases, sprinkle the tops of each with chopped pumpkin seeds and oats and bake for 25 minutes until risen and golden. 

  • Remove from the oven and leave to cool on a cooling rack.  When cool drizzle the tops with 1 heaped teaspoon (15g) of Nutella per portion. 

Share the recipe with the hashtag #nutellarecipe
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Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

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

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Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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