Breakfast Muffin Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• MIX flour, cereal, sesame seeds, baking powder, cinnamon, allspice, baking soda and salt in large bowl.
• WHISK together egg, buttermilk, brown sugar, vegetable oil and molasses.
• STIR liquid mixture into dry ingredients, stirring just until moistened.
• Fold in carrots and dates.
• Spread evenly in greased 13 x 9 inch baking pan.
• Bake at 350°F for 25 to 30 minutes or until centre springs back when gently touched.
• Cool on rack.
• Cut into bars.
• Store in airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.