Macadamia & Cranberry Muesli Muffins
Macadamia & Cranberry Muesli Muffins
This macadamia & cranberry muesli muffin has your breakfast needs sorted, full of natural ingredients, nuts, fruits and fibre.
Servings
12
Prep time
Cook time
Recipe
DF, V
Ingredients
- 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
Method
- 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!
