Ingredients for Banana Muesli Muffins
- 1 1/2 mashed ripe bananas
- Safflower Oil
- 1 large egg
- 1/4 cup sucanat sugar
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- Unbleached White Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 mashed ripe bananas
- 2/3 cup muesli (for batter), 12 teaspoons muesli (for topping)
- 1 tablespoon flax seeds
- 12 teaspoons broken banana chips
- 1/2 cup unsweetened applesauce
- 1 teaspoon ground cinnamon
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How to Make Banana Muesli Muffins
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the wet ingredients: 1/2 cup unsweetened applesauce, 1/4 cup sucanat sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/4 cup milk (dairy or non-dairy).
- In a separate bowl, combine the dry ingredients: 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix!
- Gently fold in 1 1/2 mashed ripe bananas, 2/3 cup muesli (Bob's Red Mill recommended), and 1 tablespoon flax seeds.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Top each muffin with 1 teaspoon of broken banana chips and 1 teaspoon of additional muesli.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
64g
Fat
6g
Carbs
12g