Granola Or Muesli Muffins Recipes

CRUNCHY GRANOLA MUFFINS

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
• Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

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.

GRANOLA MUFFINS

Steps:

• Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
• Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

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.

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 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!

MUESLI MUFFINS

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.

OATMEAL GRANOLA BREAKFAST MUFFINS

Steps:

• Preheat oven to 350' degrees.
• Place oats and granola into a bowl. Boil water, pour over bowl of oats, stir and set aside.
• In another bowl sift flour,baking soda, salt and spices together and set aside.
• Beat butter in a medium bowl until creamy. Add eggs one at a time to the butter and beat well between.
• Add SPLENDA® Brown Sugar Blend, SPLENDA® No Calorie Sweetener, Granulated and vanilla extract to the bowl of butter. Beat well until combined, about 2 minutes on medium.
• Add buttermilk to the bowl and beat for 2 minutes.
• Add the flour mixture and oatmeal and granola mixture to the bowl of wet ingredients.
• Fold until just moistened.
• Spray a cupcake tin with non stick spray or line with muffin papers.
• Using an ice cream scoop or a spoon fill each cup in the cupcake pan 3/4th full.
• Sprinkle 1 tablespoon granola (jumbo muffins) or 1 teaspoon of granola (regular muffins) over the top of the muffin batter.
• Bake regular size muffins 22-26 minutes or until a tooth pick inserted into the center comes out clean.
• Bake the jumbo muffins 30-34 minutes or until a tooth pick inserted into the center comes out clean.

POPPY SEED MUFFINS RECIPE

Steps:

• Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Line a 10 cup muffin tin with muffin or cup cake papers.
• Sift the flour into a mixing bowl, and stir in the sugar, poppy seeds, cherries and chopped marzipan. Make a well in the centre.
• Mix together the egg, melted butter or margarine with the milk in a jug. Pour into the well and mix to form a thick, rough batter.
• Spoon into the lined muffin cases and bake on the middle shelf in the oven for 22-25 mins, until risen and golden. Transfer to a wire rack to cool. Best served warm.