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Nutella sweet potato and carrot muffins

35 min
Nutella sweet potato and carrot muffins | Nutella®

INGREDIENTS for 12 portion

  • 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!


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

  2. Line a 12 hole muffin tin with paper cases.

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

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

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

  6. 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. 

  7. 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
Good to know

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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