Muesli Breakfast Muffins
Try this Muesli Breakfast Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- -1/4 cup greek yogurt
- -1/4 cup organic cane sugar
- -1 teaspoon vanilla
- -1/4 cup honey
- -1 teaspoon baking powder
- -1 cup gluten free flour baking mix (i used the bob’s red
- - 1/3 cup almond meal
- -1/8 teaspoon salt
- -1 teaspoon xanthan gum
- - 1/3 cup seven sunday's bircher + more for topping
- - 1/2 teaspoon cinnamon
- - 3/4 cup almond milk
- -2 eggs, large
- - 1/4 cup vegetable/canola oil
- Carbohydrate -3.99535342032211 g
- Cholesterol -0.341979166003912 mg
- Fat -0.0735239581875273 g
- Fiber -0.00869583347041945 g
- Protein -0.327242728634435 g
- Saturated Fat -0.0456916249092026 g
- Serving Size 1 1 -12 (-14g)
- Sodium -9.37219789948533 mg
- Sugar -3.98665758685169 g
- Trans Fat 0 g
- Calories -18 calories
First, preheat oven to 350 F and spray a muffin tin with nonstick cooking spray. Set aside.In a large bowl, mix together dry ingredients: gf flour, almond meal, baking powder, salt, xanthan gum, organic cane sugar, Bircher, and cinnamon.Next, add in wet ingredients: almond milk, eggs, Greek yogurt, vegetable oil, vanilla, and honey and mix until combined.Transfer batter into muffin tin, filling each muffin about â…” to ¾ of the way full. Sprinkle with additional Bircher.Bake at 350 for 21-23 minutes. Do the toothpick test and if it comes out clean, you know they're done!
