Background pdf

Breakfast Muffins topped with Nutella®

30 min
Breakfast Muffins topped with NUTELLA

INGREDIENTS for 12 servings

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 tbsp of Nutella® per person is enough to enjoy!



Pre-heat oven to 375°F (190°c).


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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Palm oil in Nutella®
Good to know

100% RSPO Certified and Segregated palm oil supply chain and we are committed to work towards no deforestation.

Cocoa in Nutella®
Good to know

The cocoa we buy comes from Rainforest Alliance Certified farms.

If you like it, share it on