Low-Sugar Banana Muesli Breakfast Muffins

Ingredients

For the Topping:
1 cup Bob's Red Mill Old Country Muesli Cereal
1 tablespoon brown sugar
1/4 cup unsweetened coconut chips
1/4 teaspoon cinnamon
3 tablespoons coconut oil, melted
For the Muffins:
1 cup almond flour
1 cup all-purpose flour
1 teaspoon baking soda
dash of salt
1/3 cup brown sugar
1/3 cup coconut oil, melted
2 eggs
2 bananas, mashed
1 teaspoon vanilla extract
1/2 cup cashew milk

Preparation

1
Preheat the oven to 350 degrees F. Lightly oil the muffin pan and set aside.
2
For the Topping: In a small mixing bowl add the muesli, brown sugar, coconut and cinnamon and mix well to incorporate. Add the melted coconut oil and mix. Set aside.
3
For the Muffins: In a medium bowl add the almond flour, all-purpose flour, baking soda and dash of salt. Mix well to incorporate. Set aside.
4
In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the brown sugar and melted coconut oil and mix on low. With the mixer running, add the eggs, mashed bananas, and vanilla extract.
5
With the mixer on low, add the flour-mixture and cashew milk in two additions. Mix until well incorporated.
6
Pour the muffin batter into the prepared baking pan. Using a tablespoon, generously scoop a heaping spoonful of the muesli topping onto each muffin.
7
Place the muffins on the middle rack in the oven and bake for 20-25 minutes until firm to the touch. Cool slightly before serving.
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About

Start 2018 off right with these easy and delicious low-sugar banana muesli breakfast muffins, you'll thank me later.

Other Names:

muffins, banana muffins, low-sugar muffins, muesli muffins

Yield:

12

Added:

Saturday, December 30, 2017 - 2:50pm

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