Wholemeal Peanut Butter & Nutella Muffins
Yields 12
An extremely addictive muffin, with two delicious flavours that are undoubtedly a match made in heaven!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1.5 cups wholemeal self-raising flour (If you don’t have any, use regular self-raising flour)
  2. 1 cup self-raising flour
  3. 1 teaspoon cinnamon
  4. 2 teaspoons vanilla extract
  5. 2 eggs
  6. 1/3 cup milk of choice
  7. ½ cup yoghurt
  8. 2/3 cup brown sugar
  9. 2/3 cup peanut butter
  10. ½ cup oil (vegetable, coconut or macadamia)
  11. 2/3 cup nutella
  12. ½ cup peanuts, roughly chopped as topping (optional)
Instructions
  1. Preheat a fan-forced oven to 160C and grease a 12-cup muffin tin.
  2. Place the eggs, sugar, yoghurt, milk, vanilla , peanut butter and oil in a large bowl and whisk to combine.
  3. Sift in the flour and cinnamon and stir well.
  4. Spoon the mixture into the muffin holes, filling half way. Add in a spoonful of nutella and then spoon the remainder of the peanut butter mixture into the holes, filling them ¾ full. Top with crushed peanuts now, if you choose to add them.
  5. Bake for 15-18 minutes or until golden. Allow the muffins to cool for a few minutes before removing them from the muffin tin and placing on a wire rack to cool completely.
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/