Ingredients for Breakfast Muffin Bars
- All Purpose Flour
- All Bran Cereal
- 1/4 cup sesame seeds
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup molasses
- 1 cup grated carrots
- 1 cup chopped dates
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How to Make Breakfast Muffin Bars
- Preheat oven to 350°F (175°C). Grease a 13 x 9 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup quick-cooking oats (or your favorite cereal), 1/4 cup sesame seeds, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, 3/4 cup packed light brown sugar, 1/2 cup vegetable oil, and 1/4 cup molasses.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Fold in 1 cup grated carrots and 1 cup chopped dates.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before cutting into bars.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
3g
Carbs
6g