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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!


  1. STEP 1

    Pre-heat oven to 375°F (190°c).

  2. STEP 2

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

  3. Step 3

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

  4. Step 4

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

  5. Step 5

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

  6. 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.

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