Nutella Swirled Peanut Butter Oat Muffins
Serves: 12
  • ¾ C whole wheat flour
  • ½ C white whole wheat flour or all-purpose flour
  • 1 C quick oats
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • ¼ C brown sugar
  • ⅓ C honey
  • ½ C no-stir natural peanut butter
  • ½ C plain yogurt
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ C non-fat milk
  • ¼ C Nutella
  1. Preheat oven to 375. Line muffin tin with cupcake liners or spray with non-stick cooking spray.
  2. In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, and brown sugar.
  3. In a small bowl, whisk together honey, peanut butter, yogurt, egg, vanilla, and milk. Add wet ingredients to dry ingredients and stir until just combined.
  4. Scoop out ¾ C of batter into a small bowl. Stir in Nutella. (I microwaved my Nutella for about 10 seconds to make it easier to stir in)
  5. Scoop plain batter into prepared muffin tin filling each cup about ½ full. Spoon about 1 tablespoon of the Nutella batter on top of each cup. With a toothpick, swirl Nutella through batter.
  6. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.
  7. Remove to a wire rack to cool. Store in an airtight container.
Recipe by A Kitchen Addiction at