Blueberry Banana Muesli Recipes

Steps:

• Heat oven to 350°.
• In large mix bowl, combine sugar, buttermilk, butter, bananas, eggs and vanilla.
• Beat at medium speed, scraping bowl often until creamy (1-2 min).
• Add flour, baking soda and salt.
• Beat at low speed until moistened (1-2 min.).
• By hand, stir in blueberries.
• Spoon into paper-lined muffin cups.
• Bake for 25-30 min.
• or until toothpick inserted into center comes out clean.
• Remove from pan, cook and sprinkle with powdered sugar.
• Makes 6 Texas-size muffins with a little left over to freeze and bake later.
• When I make these, I just sprinkle granulated sugar on top prior to baking, and omit the powdered sugar.

Steps:

• Blend 1 banana, 1 cup blueberries, 1/2 cup unsweetened coconut milk, 1 tablespoon each honey and lime juice, 1/4 teaspoon almond extract and 1 cup ice.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
• Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

Steps:

• Preheat oven to 350°. In a bowl, whisk the first 5 ingredients until blended. Stir in oats. , Arrange banana slices in a single layer in a greased 9-in. square baking pan; sprinkle with blueberries. Pour oatmeal mixture over top, spreading evenly. Bake until set, 25-30 minutes. Remove from oven. Preheat broiler., For topping, in a small bowl, mix brown sugar, flour and butter with a fork until crumbly; stir in pecans. Sprinkle over oatmeal. Broil 7-8 inches from heat until lightly browned, 2-3 minutes. Let stand 10 minutes before serving.

Steps:

• In small bowl, mix muesli and almond milk. Cover and refrigerate at least 5 hours but no longer than 10 hours.
• Top with banana and berries just before serving.

Steps:

• Stir together all ingredients in a large bowl.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• combine oats, yogurt and dried fruit, cover and refrigerate overnight.
• add fruit, nuts and milk and sweetener if using, stir well and let sit 5-10 minutes.
• enjoy cold!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging over the sides.
• Mix oats, figs, almonds, and 1/4 cup sunflower seeds together in a bowl.
• Stir bananas, peanut butter, and honey together in a saucepan over medium-low heat until completely melted and smooth, about 5 minutes. Remove saucepan from heat.
• Whisk egg whites together in a bowl until foamy. Mix banana mixture into egg whites and whisk until smooth; add oat mixture and stir until batter well combined. Fold blueberries into batter. Press batter into the prepared pan; top with flax seeds and 1 tablespoon sunflower seeds.
• Bake in the preheated oven until golden, about 30 minutes. Cool completely before cutting into bars.

Steps:

• The night before, place the muesli in a small bowl or ramekin and cover with 3 tablespoons milk or water. Refrigerate overnight. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous. The measure of 1 tablespoon includes the seeds and the gelatinous liquid that enrobes them after soaking.
• Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (don't worry, your smoothie won't have this consistency). AddPlace the soaked muesli along with any liquid remaining in the bowl in a blender. Add the remaining ingredients and blend until smooth.

Steps:

• Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray.
• In small bowl, mix 1 cup of the muesli and the buttermilk; let stand while assembling the rest of the ingredients.
• In large bowl, mix dry ingredients. In small bowl, mix bananas, oil, vanilla and eggs with whisk. Pour wet ingredients into dry ingredients; add muesli mixture, and stir gently just until dry ingredients are moistened.
• Pour batter into pan; sprinkle remaining 2 tablespoons muesli over top, and press lightly into batter.
• Bake about 55 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on cooling rack 15 minutes. Remove from pan; cool completely on rack, about 1 1/2 hours.

Steps:

• Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.