Nutella Breakfast Muffins

Ingredients

• 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
• ¾ cup Nutella

Instructions

1. Pre-heat oven to 375°F (190°c).
2. Spray a 12-muffin, non-stick muffin tin with cooking spray.
3. 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.
4. 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.
5. Slice the muffin open and spread with 1 tablespoon of Nutella. Great for breakfast on the go. Muffins can be made ahead and frozen.
6. Pair with a glass of milk and handful of extra berries.

Notes