Muesli Muffins Recipe By Tasty

Steps:

• Combine the rolled oats, raisins, peanuts, sunflower seeds, chia seeds, and cinnamon in a large bowl until evenly mixed.
• Store in airtight container for up to 6 months.
• Serve as desired.
• Enjoy!

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 the oven to 425° F. Grease or line 2 muffin tins with paper liners.
• In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment on medium speed, combine the butter, sugar and applesauce.
• Turn the mixer down to low and add the eggs, one at a time, blending well after each addition.
• Add the vanilla and combine.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions.
• When the flour is almost completely combined, stop the mixer, raise the head and scrape the batter into the bowl. Remove the bowl from the mixer. Add the grated apple and dates, gently folding to thoroughly combine the batter.
• Cover and place the bowl into the refrigerator for an hour.
• In a small bowl, combine the topping ingredients together (like a streusel). Set aside.
• Divide the batter evenly in the muffin tins, until almost full. Then, top each muffin batter with about a tablespoon of the topping.
• Place the muffin tins in the oven and bake for 5 minutes.
• After 5 minutes, without opening the oven door, turn the temperature down to 350° F.
• Allow the muffins to finish cooking until a toothpick inserted in the center of a muffin comes out with a few crumbs (~13 minutes).
• Remove the tins from the oven. Wait 5 minutes and remove the muffins from the tins to cool.
• Serve warm.

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.