Breakfast Muffins topped with NUTELLA® Recipe

Breakfast Muffins topped with NUTELLA® Recipe

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup quick-cooking rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup low fat milk (2% or less M. F.)
  • 3/4 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen raspberries
  • 3/4 cup NUTELLA®
  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 12 muffin, non-stick muffin tin with cooking spray.
  2. In a large bowl, whisk together flours, oats, baking powder and baking soda. In another bowl, whisk together milk, applesauce, honey, egg and vanilla. Add wet ingredients to dry ingredients and mix just to combine. Fold in raspberries and spoon batter equally between the 12 muffins.
  3. Bake muffins for 19 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Let muffins cool completely.
  4. Slice the muffin open and spread with 1 tablespoon of NUTELLA(R).
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