Raspberry Nutella Muffins
Author: Allie
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 1 cup All-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain non-fat Greek yogurt
  • ⅓ cup sugar
  • 1 large egg plus 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 half pint raspberries
  • ⅓ cup nutella
  1. Preheat oven to 350 degrees. Grease muffin tins or use paper liners and set aside.
  2. In a medium bowl whisk together the flour,salt, baking soda, baking powder and sugar.
  3. In a separate bowl, whisk together the yogurt, egg, egg white and vanilla until combined. Stir flour mixture into yogurt mixture until barely combined. Fold in the raspberries.
  4. Fill each muffin tin halfway with the batter. Next, add a spoonful of nutella to each muffin cup. Cover the nutella filling with the remainder of the batter.
  5. Bake for 15-18 minutes or until muffins are golden brown and a toothpick comes out clean. Remove muffins from the pan and let cool on cooling rack.
Calories: 156 Fat: 3.1 Sugar: 11 Fiber: 2.5 Protein: 5.8 Cholesterol: 16.3
Recipe by Key Ingredients at https://keyingredients.me/2016/01/raspberry-nutella-muffins