Best 4 Morning Muesli Bread Recipes

MUESLI BANANA BREAD

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.

MORNING MUESLI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease 9"x 5"x 3" pan (or two small).
• Crush cereal in blender or cuisinart to equal 1 1/3 cups. Reserve 1/3 cup. Combine sugar, milk, eggs, oil & almond in small bowl.
• Combine flour, cereal, baking powder & salt in large bowl. Add sugar mixture to flour mixture. Press reserved cereal on top.
• Bake 50 to 60 minutes. Cool 10 minutes and turn out in wire rack.

MORNING GLORY MUFFIN BREAD

Steps:

• Preheat oven to 350°; bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant; cool completely on a wire rack (about 15 minutes).
• Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
• In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
• Add to flour mixture, stirring just until dry ingredients are moistened.
• Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 x 4 inch loaf pans.
• Bake for 55-60 minutes or until a pick comes out clean.
• Cool in pans on a wire rack 15 minutes.
• Remove from pans to wire rack, and cool completely.

MUESLI BREAD

Steps:

• Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with grapeseed oil and dust with almond flour.
• In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
• Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.