Banana Muesli Muffins
These muffins are not too sweet and are filled with whole grains. The museli, sucanat sugar, and flax seeds help to lower the glycemic index. As with almost all baked goods, these muffins do not have a low glycemic load, so enjoy them in moderation. For the museli, I like to use Bob's Red Mill. You can substitute the muesli with granola, but it will increase the fat and calories. Enjoy!
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READY IN: 50mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
NutritionWet ingredients
- 1 1⁄2
- 2⁄3cup safflower oil
- 2
- 2⁄3
- 1⁄2cup low-fat milk
- 2teaspoons vanilla
Dry ingredients
- 1
- 1
- 1⁄4teaspoon salt
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
Fold in
- 1⁄2
- 2⁄3
- 1⁄3cup flax seed
Topping
- 12
- 2
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DIRECTIONS
- Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin).
- In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla).
- In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda).
- Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX!
- Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds.
- Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups).
- Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli.
- Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Enjoy!
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