Servings: 12 Prep Time: 40 Min
It would be an interesting google search to find out who it was that first put a sliced banana atop their cereal in the morning. But who got time for that?! It's really not that important to me to look up, but all I know is that I have done it my entire life, more often than not with a sprinkle of brown sugar on top. Anybody else? Since my childhood, I've gotten a little more sophisticated with my breakfast choices by swapping out the the big boxed cereal with artisan (Grizzlies Brand) raw grain cereals and granolas, and alternating between an alternative milks or greek yogurt. Top it with a banana and you have a breakfast. It's fast, it's easy, and it gets me going in the morning.
The point is, I rarely associate a raw grain cereal without a banana. That is why you'll see a lot of bananas in our instagram feed. It just goes! Well, that and its waaaaaay cheaper than a little plastic clamshell of fresh bloooobs, or strawberries. Who can afford that?! Especially when my 3 year old can polish off a whole pack in 5 seconds.
I digress. This recipe puts together the lovely combination of muesli and banana in a bitesize muffin, that will both satisfy your families breakfast cravings and that 3 year old blueberry monster. You might be thinking banana bread, and you'd partially be right to think that, but the added muesli and light crispy crumble on top gives it that perfect distinction for you heavy banana bread. Think of it as a condensed version of your sophisticated grown up breakfast in a muffin mold. Now you're all thinking about muffin tops, which may or may not be a good thing. Think that crispy top of a muffin kind of muffin top.
But let's get started...
What you'll need
Muesli streusel topping
1/2 cup unpacked brown sugar
1 cup Grizzlies Brand Swiss Muesli
2 Tablespoons whole wheat flour
2 Tablespoons ground flaxseed
1/2 teaspoon cinnamon
3 Tablespoons butter, melted
3/4 cup oat milk (or favorite milk option)
1 large egg
1/4 cup sunflower oil or coconut oil
1 1/2 cup mashed bananas (about 3 large)
1/3 cup granulated sugar
1 1/3 cup Swiss Muesli
1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 F and line a muffin tin with paper liners.
Place Muesli in a food processor and pulse till larger pieces are broken up. Mix all the streusel toppings together in a bowl and set aside
In another bowl, mix together the sugar, pulsed muesli, flours, baking powder, baking soda, and salt.
Slowly mix the dry ingredients into the wet ingredients. Do not over mix.
Fill muffin liners 3/4 of the way full and sprinkle about 1 heaping Tablespoon of streusel topping. Gently press down so it sticks to the batter.
Bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out with a few crumbs sticking to it. Mine took 28 mins.
I'd say these were great on the go, but they are not. It's best to take it slow with these babies because the crumble topping tends to be a bit messy. Nothing a family dog or blueberry monster couldn't handle though. Besides, you'll want to take you time to savor the complex flavors. And by complex I mean, banana and muesli. You think that sounds boring? I bet any one of you will take a bowl of cereal with banana and brown sugar on it right now! It's the perfect combo.
If you want to get complicated, get a generous spread of butter and a cup of coffee. Done.