Flourless Muesli Muffins Recipe By Tasty Recipes

FLOURLESS MUESLI MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with cooking spray.
• In a large bowl, thoroughly beat the eggs, then mix in the applesauce, Greek yogurt, milk, maple syrup, and vanilla until evenly combined.
• Add 3 cups (240 g) of muesli, the baking powder, and salt. Mix well.
• Divide the batter between the muffin cups.
• Sprinkle the remaining 2 tablespoons of muesli over the tops of the muffins.
• Bake for 20-25 minutes, or until golden brown.
• Let cool, then serve or store in the fridge for up to a week.
• Enjoy!

MUFFIN TIN BANANA OAT MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
• Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
• Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
• Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
• Let cool for 5 minutes.
• Enjoy!

ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• In a large bowl, combine flour, baking powder, and salt.
• Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
• Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
• Bake for 20-25 minutes, or until a toothpick comes out clean.
• Enjoy!

MUESLI MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 425° F. Grease or line 2 muffin tins with paper liners.
• In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment on medium speed, combine the butter, sugar and applesauce.
• Turn the mixer down to low and add the eggs, one at a time, blending well after each addition.
• Add the vanilla and combine.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions.
• When the flour is almost completely combined, stop the mixer, raise the head and scrape the batter into the bowl. Remove the bowl from the mixer. Add the grated apple and dates, gently folding to thoroughly combine the batter.
• Cover and place the bowl into the refrigerator for an hour.
• In a small bowl, combine the topping ingredients together (like a streusel). Set aside.
• Divide the batter evenly in the muffin tins, until almost full. Then, top each muffin batter with about a tablespoon of the topping.
• Place the muffin tins in the oven and bake for 5 minutes.
• After 5 minutes, without opening the oven door, turn the temperature down to 350° F.
• Allow the muffins to finish cooking until a toothpick inserted in the center of a muffin comes out with a few crumbs (~13 minutes).
• Remove the tins from the oven. Wait 5 minutes and remove the muffins from the tins to cool.
• Serve warm.

APPLE PIE MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with butter.
• Make the muffin batter: In a large bowl, combine the flour, apple, brown sugar, cinnamon, salt, baking soda, vanilla, egg, applesauce, plain yogurt, and apple juice. Whisk until well combined.
• Make the topping: In a medium bowl, combine the flour, brown sugar, butter, oats, and cinnamon. Mix with a fork until crumbly.
• Divide the muffin batter between the cups of the muffin tin. Top each muffin with 1 tablespoon of the crumble topping.
• Bake for 30 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
• Make the glaze: In a medium bowl, combine the powdered sugar, lemon zest, and lemon juice. Whisk until smooth.
• Drizzle the lemon glaze on top of the muffins.
• Enjoy!

3-INGREDIENT FLOURLESS CHOCOLATE & BLUEBERRY BANANA MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mash the bananas with a fork.
• Add nut butter and mix until combined.
• Divide the batter into two bowls.
• Add cocoa powder to one bowl of batter and mix well.
• Add the blueberries to the other bowl of batter and mix well.
• Add the batter to a muffin tin.
• Bake for 18-20 minutes.
• Let muffins cool.
• Enjoy!

BANANA CHOCOLATE CHIP MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F. Spray two 3x4 muffin tins with cooking spray.
• Mix the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
• In a different medium-sized bowl, mix the oil, milk, eggs, and bananas.
• Combine the dry and wet ingredients together. Once done, use an ice cream scoop to fill the muffin tins and top each off with 1 teaspoon of chocolate chips.
• Bake for 20 minutes or until the chocolate chips are partially melted.
• Serve warm and enjoy.

JUICE PULP MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
• In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
• Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
• Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
• Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Let cool for at least 15 minutes, then serve.
• Enjoy!