The Crazy Kitchen: Muesli & Banana Muffins

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Wednesday, 16 January 2013

Muesli & Banana Muffins

These are great for using up the last dregs of the muesli, which we always seem to have after everyone decides they like muesli, I buy a box and then the novelty wears off. They are like banana muffins with a bit of added texture from the muesli. They're very moist and not dissimilar to banana bread, so you could slice them in half & spread with butter.

I used greaseproof paper instead of paper cases as I watched Lorraine Pascale do it, and it's a lot cheaper than using the fancy tulip cases - just a little more rustic. I've also used Almond Milk instead of regular milk, just because I love it, but it also means that they're dairy free.


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Muesli & Banana Muffins - makes 12

175g Self Raising flour
120g Muesli
1 tsp Baking powder
50g Caster sugar
175g mashed banana (2 small bananas)
3 Eggs, beaten
75ml Sunflower oil
150ml Almond milk
1 tbsp Demerara sugar
sprinkle of cinnamon

  • Mix the flour, muesli, baking powder & caster sugar together
  • Mix the banana, eggs, oil & milk into the dry ingredients - do not over mix, it should be lumpy
  • Divide mixture between muffin cases (or squares of greaseproof paper)
  • sprinkle the top of each with a little demerara sugar and cinnamon
  • Bake in a preheated 180 C oven for 18-20 minutes

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1 comment:

  1. As you know I am no stranger to making cakes out of bananas! They always add a lovely moistness too. I have never tried them with muesli but they look lovely and I am sure they were healthy too? X

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