Banana Muesli Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flours, wheat germ, baking soda and 1/2 teaspoon salt.
• Using an electric mixer, beat the butter and sugars together in a separate bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla. With the mixer on low, alternately add one-third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.
• Divide the batter among the muffin cups. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 muffin tins with cooking spray or line with paper liners.
• Whisk applesauce, mashed bananas, butter, and eggs together in a large bowl.
• Combine flour, white sugar, brown sugar, cinnamon, vanilla extract, baking soda, and salt in a separate bowl. Fold into the applesauce mixture until batter is just combined.
• Divide batter evenly among muffin tins, filling each cup almost full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

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!

Steps:

• Preheat the oven to 425° F. Grease or line 2 muffin tins with paper liners.
• In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment on medium speed, combine the butter, sugar and applesauce.
• Turn the mixer down to low and add the eggs, one at a time, blending well after each addition.
• Add the vanilla and combine.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions.
• When the flour is almost completely combined, stop the mixer, raise the head and scrape the batter into the bowl. Remove the bowl from the mixer. Add the grated apple and dates, gently folding to thoroughly combine the batter.
• Cover and place the bowl into the refrigerator for an hour.
• In a small bowl, combine the topping ingredients together (like a streusel). Set aside.
• Divide the batter evenly in the muffin tins, until almost full. Then, top each muffin batter with about a tablespoon of the topping.
• Place the muffin tins in the oven and bake for 5 minutes.
• After 5 minutes, without opening the oven door, turn the temperature down to 350° F.
• Allow the muffins to finish cooking until a toothpick inserted in the center of a muffin comes out with a few crumbs (~13 minutes).
• Remove the tins from the oven. Wait 5 minutes and remove the muffins from the tins to cool.
• Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
• Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
• Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

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.