Muesli Muffins Recipes

Steps:

• Preheat oven to 375 degrees. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in 3/4 cup muesli and the blueberries.
• Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining 1/2 cup muesli. Bake until a cake tester inserted into centers comes out clean, 15 to 20 minutes. Let cool completely in tin on a wire rack.

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!

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 oven to 190°C Line 12 cup muffin pans.
• Place oats in a large bowl with the milk and leave to stand for 10 minutes.
• Sift over the flour and add the remaining ingredients, stirring to just combine.
• Divide the mixture amoung the prepared pans and scatter with a little extra muesli.
• Bake for 20 - 25 min until the muffins are firm and golden. Allow to cool slightly before removing from the pan to a wire rack.

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.