I love making these muffins, if you are looking for a breakfast on the road or if you just want a nice muffin to make for a brunch or lunch! These are the muffins for you! They are chock full of lots of yummy granola and rich, nuts. They are a joy to make and even more of a joy to eat!
Recipe
Dry:
3/4 Cup All Purpose Flour
1/4 Cup Museli
1/4 Cup Steel Cut Oatmeal
1/4 Cup Vanilla Almond Granola
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Nutmeg
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
**If you don’t have muesli or granola, substitute it for 3/4 cup of oatmeal. If all you have is flour, simply use 1 1/2 cups of flour for the muffins, they will be just as delicious.**
Wet:
3 Mashed Overripe Bananas
1/3 Cup Melted Butter
1 Egg
1 tsp. Vanilla Extract
Topping:
1/4 Cup Chopped walnuts
2 tbsp. Turbinado sugar
Preheat oven to 350°. In a large bowl, combine dry ingredients. In a mixer fitted with a paddle attachment, combine the wet ingredients. Once the wet ingredients are mixed together, fold in the dry ingredients and mix until combined, finishing off with a rubber spatula to ensure a homogenous mixture.
Line 12 muffin tins with paper or grease and flour the pan. Using a standard ice cream scoop, spoon the muffin mixture into the muffin pan. Sprinkle the tops of the muffins with the chopped walnuts and turbinado sugar bake for 25-30 min.
Enjoy!