*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 375 degrees F (190 degrees C). Spray a 12 muffin, non-stick muffin tin with cooking spray.
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.
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.
Slice the muffin open and spread with 1 tablespoon of NUTELLA(R).