Low-Sugar Banana Muesli Breakfast Muffins
By: Simmer + Sauce
Published: Saturday, December 30, 2017 - 2:50pm

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.

About

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