Banana Muesli Muffins Food

MUESLI-APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin.
• In a large bowl, beat the applesauce, oil egg, sugar and water together for 2 minutes at medium speed.
• In a medium bowl, combine the flour, cinnamon, salt, baking soda, allspice and muesli together. Add the dry ingredients to the applesauce mixture. Beat on low speed until combined.
• Spoon batter into the prepared muffin tin filling each cup 3/4 full. Bake in the preheated oven for 20 to 25 minutes or until the tops are golden brown an spring back lightly when touched. Remove from pans immediately to cool.

LOW-SUGAR BANANA MUESLI MUFFINS

Steps:

• Step 1 Preheat the oven to 350 degrees F. Lightly oil the muffin pan and set aside.
• Step 2 For the Topping: In a small mixing bowl add the muesli, brown sugar, coconut and cinnamon and mix well to incorporate. Add the melted coconut oil and mix. Set aside.
• Step 3 For the Muffins: In a medium bowl add the almond flour, all-purpose flour, baking soda and dash of salt. Mix well to incorporate. Set aside.
• Step 4 In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the brown sugar and melted coconut oil and mix on low. With the mixer running, add the eggs, mashed bananas, and vanilla extract.
• Step 5 With the mixer on low, add the flour-mixture and cashew milk in two additions. Mix until well incorporated.
• Step 6 Pour the muffin batter into the prepared baking pan. Using a tablespoon, generously scoop a heaping spoonful of the muesli topping onto each muffin.
• Step 7 Place the muffins on the middle rack in the oven and bake for 20-25 minutes until firm to the touch. Cool slightly before serving.

GRANOLA OR MUESLI MUFFINS

Steps:

• Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
• Combine the flour, baking soda, and salt in a large bowl.
• In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
• Fold in granola and then divide among the 12 paper lined tins.
• Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.

BANANA MUESLI MUFFINS

Steps:

• Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin).
• In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla).
• In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda).
• Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX!
• Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
• Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups).
• Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
• Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
• Enjoy!

FLOURLESS MUESLI MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with cooking spray.
• In a large bowl, thoroughly beat the eggs, then mix in the applesauce, Greek yogurt, milk, maple syrup, and vanilla until evenly combined.
• Add 3 cups (240 g) of muesli, the baking powder, and salt. Mix well.
• Divide the batter between the muffin cups.
• Sprinkle the remaining 2 tablespoons of muesli over the tops of the muffins.
• Bake for 20-25 minutes, or until golden brown.
• Let cool, then serve or store in the fridge for up to a week.
• Enjoy!

BANANA AND CHIA SEED MUFFINS

Steps:

• Preheat the oven to 350°F (180°C or 160° for a fan oven).
• Grease and flour a 12 cup muffin pan or use paper liners.
• Beat the oil and the eggs together in a medium bowl or jug.
• Beat in the vanilla. Set aside.
• In another, larger bowl, mix together the flour, chia seeds, sugar, baking powder and baking soda.
• Add the oil and egg mixture to the flour mixture in the larger bowl and stir well until combined. The batter will be very thick at this stage.
• Stir in the bananas and the raisins until thoroughly combined.
• Divide the batter between the muffin cups. (I use an ice cream scoop for this.)
• Bake for 15 to 20 minutes or until a skewer inserted in the muffins comes out clean.
• Cool on a wire rack. Delicious served warm or at room temperature but don't eat them straight out of the oven as the raisins will be very hot!
• Muffins will keep for 3 days at room temperature or can be frozen for up to 2 months. Thaw completely and reheat gently before serving.

MUESLI MUFFINS RECIPE

Steps:

• Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.
• Line a muffin tray with 12 cases.
• Sift the flour, baking powder and ginger into a large bowl.
• In a separate bowl mix together the muesli and dried fruit. Add ¾ of the muesli mix to the flour mix. Setting the remainder aside.
• In another bowl combine all the remaining ingredients until well combined.
• Pour the dry ingredients into the wet ingredients and mix until just combined.
• Divide the mixture between the 12 muffin cases and sprinkle with the remaining muesli.
• Bake for 20 mins or until golden and well risen.
• Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

BANANA GRANOLA MUFFINS

Steps:

• 1. Pre-heat the oven to 325 degrees F. Grease 12 muffins tins or line with cupcake wrappers. 2. In a large bowl, mix the the eggs, sugar, oil, vanilla extract, and mashed bananas together. 3. Sift together in a smaller bowl the flour, baking powder, baking soda, cinnamon, and salt. Add granola or muesli, raisins, and nuts if using. 4. Add the dry ingredients to the wet banana mixture, mix well, and fill the muffin cups with a 1/3 measuring cup. 5. For the topping, mix the sugar and cinnamon together and sprinkle about a half a teaspoon of the mixture over the top of each muffin. 6. Bake for 20 minutes and cool before removing from muffin tin.

CLEAN EATING BANANA MUESLI

Steps:

• Combine all ingredients in a bowl and serve!