Post by Loupy on Nov 4, 2015 19:20:03 GMT -7
Banana Muffins with Muesli Topping
From: Amanda @ fakeginger.com/
I like lots and lots of stuff on top of muffins and all the textures and flavors of the Nature Valley™ Toasted Oats Muesli was just perfect!
The Nature Valley™ Toasted Oats Muesli also comes in blueberry and my favorite way to use that one is to soak it in cashew milk overnight and then top it with fresh fruit in the morning. It is so delicious and takes almost no effort in the morning!
The muffins turned out absolutely scrumptious! The were soft and moist just like all muffins should be and then crunch of the toasted oats, almond, and pumpkin seeds were perfect with it. And then the tart cranberries gave a nice contrast to all the sweetness of the muffin.
Makes: 12 Muffins
Ingredients
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
3/4 cup sugar
1/3 cup melted coconut oil
1 egg
1 teaspoon vanilla
1/2 cup Original Nature Valley™ Toasted Oats Muesli
Instructions
Preheat oven to 375F.
Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together flour, baking soda, baking powder, and salt until no lumps remain.
In a separate bowl, beat together mashed bananas, sugar, and coconut oil until almost smooth.
Beat in egg and vanilla.
Slowly beat in the flour mixture and beat until just combined.
Spoon the batter into the prepared muffin tin, filling each up about 3/4 full.
Sprinkle a bit of the Nature Valley™ Toasted Oats Muesli in Original on the top of each muffin.
Bake for another 20 minutes or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before serving.
From: Amanda @ fakeginger.com/
I like lots and lots of stuff on top of muffins and all the textures and flavors of the Nature Valley™ Toasted Oats Muesli was just perfect!
The Nature Valley™ Toasted Oats Muesli also comes in blueberry and my favorite way to use that one is to soak it in cashew milk overnight and then top it with fresh fruit in the morning. It is so delicious and takes almost no effort in the morning!
The muffins turned out absolutely scrumptious! The were soft and moist just like all muffins should be and then crunch of the toasted oats, almond, and pumpkin seeds were perfect with it. And then the tart cranberries gave a nice contrast to all the sweetness of the muffin.
Makes: 12 Muffins
Ingredients
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
3/4 cup sugar
1/3 cup melted coconut oil
1 egg
1 teaspoon vanilla
1/2 cup Original Nature Valley™ Toasted Oats Muesli
Instructions
Preheat oven to 375F.
Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together flour, baking soda, baking powder, and salt until no lumps remain.
In a separate bowl, beat together mashed bananas, sugar, and coconut oil until almost smooth.
Beat in egg and vanilla.
Slowly beat in the flour mixture and beat until just combined.
Spoon the batter into the prepared muffin tin, filling each up about 3/4 full.
Sprinkle a bit of the Nature Valley™ Toasted Oats Muesli in Original on the top of each muffin.
Bake for another 20 minutes or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before serving.
