Macadamia & Cranberry Muesli Muffins 2

Macadamia & Cranberry Muesli Muffins

Macadamia & Cranberry Muesli Muffins

By: Lauren Moore

This macadamia & cranberry muesli muffin has your breakfast needs sorted, full of natural ingredients, nuts, fruits and fibre.



Prep time

Cook time




  • 2¾ cups Brookfarm Natural Muesli Macadamia Cranberry
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup Greek or coconut yoghurt
  • 4 eggs, lightly beaten
  • 60mL Brookfarm Premium Macadamia Oil
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 bananas, mashed
  • 1 cup almond flour


  • Preheat oven to 160°C and line a 12-hole muffin tin with muffin cups.
  • Combine the muesli, baking powder, cinnamon, yoghurt, eggs, oil, honey and vanilla in a bowl and soak for 10 mins.
  • Mash the bananas then mix through the soaked muesli mixture.
  • Add the almond meal and mix through to form a muffin batter, being careful not to overmix.
  • Spoon the mixture into lined muffin tins and sprinkle with a little extra muesli.
  • Bake for 35 mins or until muffins are cooked through, using a skewer to test.
  • Let the muffins cool in the tray for 5 mins, then move muffins to a wire rack to cool completely.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lauren Moore

Lauren Moore

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