Best 7 Muesli Muffins Recipes
Indulge in a delightful culinary journey with our irresistibly wholesome and nutritious muesli muffins, meticulously crafted to tantalize your taste buds and nourish your body. These muffins are a symphony of flavors and textures, featuring a medley of wholesome ingredients that come together in perfect harmony. With a variety of recipes to choose from, each muffin offers a unique taste experience, catering to diverse dietary preferences and culinary desires. From classic muesli muffins bursting with the goodness of oats, nuts, and dried fruits to vegan and gluten-free options that cater to specific dietary needs, there's a perfect muffin for every palate. Dive into the world of muesli muffins and discover a new favorite breakfast treat or afternoon snack that combines taste and well-being.
Let's cook with our recipes!
MUESLI-APPLESAUCE MUFFINS
They are juicy and crunchy. Try them and you'll enjoy them! Muesli cereal is blend of cereal grains and can sometimes include dried fruits.
Provided by KLODE
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 41.7 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 220.9 mg, Sugar 22.6 g
GRANOLA OR MUESLI MUFFINS
Another from Nigella Lawson's Feast cookbook. You can use granola or muesli interchangeably here. There was more batter than I usually get for a 12 muffin recipe so I kept filling up the cups more and filled them nearly to the top with some batter still left over but not much. The muffins did not rise much so I guess this was the right thing to do. These are tasty little treats that are also good for you. Enjoy!
Provided by invictus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 276.1, Fat 11.8, SaturatedFat 2, Cholesterol 18.4, Sodium 190.8, Carbohydrate 37.1, Fiber 2.2, Sugar 18.4, Protein 5.8
BANANA MUESLI MUFFINS
These muffins are not too sweet and are filled with whole grains. The museli, sucanat sugar, and flax seeds help to lower the glycemic index. As with almost all baked goods, these muffins do not have a low glycemic load, so enjoy them in moderation. For the museli, I like to use Bob's Red Mill. You can substitute the muesli with granola, but it will increase the fat and calories. Enjoy!
Provided by Rhubarbarella
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 16
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!
Nutrition Facts : Calories 302.2, Fat 15.6, SaturatedFat 1.4, Cholesterol 35.8, Sodium 177.7, Carbohydrate 37.3, Fiber 3.7, Sugar 16.1, Protein 5.5
FLOURLESS MUESLI MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large eggs, applesauce, greek yogurt, milk, maple syrup, vanilla extract, muesli, baking powder, salt
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 10
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!
Nutrition Facts : Calories 166 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, Sugar 15 grams
MUESLI MUFFINS
Ahearty oat mixture is baked into these treats;they derive most of their moisture and sweetness from bananas and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
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.
MUESLI MUFFINS (21 DAY WONDER DIET: DAY 20)
This is Day 20: Breakfast, on the 21 Day Wonder Diet. This recipe makes 6 muffins. You will use the leftovers as a snack tomorrow! The muffins also freeze really well, and can be defrosted/heated in the microwave. This breakfast is to be followed by a mid-morning snack of 1 small pear.
Provided by Sara 76
Categories Breakfast
Time 30m
Yield 6 muffins, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Spray 6 muffin pan holes with cooking oil, or line with paper cases.
- Combine muesli, oil, yogurt, egg, flour, rind and spice in medium bowl. Mix with fork.
- Divide mixture among pan holes; sprinkle with sugar. Bake about 25 minutes.
- Serve 2 muffins each with cheese.
MUESLI MUFFINS
Steps:
- Combine oats into a bowl with linseed, raisins, yoghurt, oil, vanilla, baking powder, cinnamon, honey and eggs. Soak for 10 minutes to allow oats to soften. Add 1 grated apple with the skin and juice that comes from grating. Add the spelt flour and mix through lightly to form your muffin batter. Spoon into muffin tins that are lined with muffin cups. Sprinkle with oats and place into the oven. Bake for 15 minutes 160 C then slice the other apple into 10 thin slices and place a slice of apple on top of each muffin. Bake for another 20 minutes or until muffin is cooked through. Remove from the oven. Lightly brush the apple tops with a little honey. Serve and enjoy. For an added amino acid boost serve with a side of ricotta or almond butter. NOTES: For a gluten free friendly Muesli Muffin, substitute the oats with rolled quinoa and the wholemeal spelt with almond meal. For a dairy free option to yoghurt use soy yoghurt or silken tofu - just whip it a bit before mixing into the oats.
Tips:
- Use fresh, ripe bananas. This will give your muffins a sweeter, more flavorful taste.
- Don't overmix the batter. Overmixing can make your muffins tough.
- Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins at a moderate temperature. This will help them to cook evenly without burning.
- Let the muffins cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
Muesli muffins are a delicious and healthy breakfast option that are perfect for busy mornings. They are also a great way to use up leftover muesli. With a few simple ingredients and a little bit of time, you can enjoy a delicious and nutritious muffin that will keep you feeling full and satisfied all morning long.
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