Breakfast Muffins

Breakfast Muffins are a real morning treat, packed with plenty of grains, raisins, dates and pecans. A great breakfast to enjoy with a cup of coffee or ice cold milk. 

This post is sponsored by Post® Great Grains®; all thoughts and opinions are my own.

Breakfast Muffins

Breakfast Muffins

Muffins are one of favorites to enjoy with my morning coffee, especially when they have fruit and nuts in them. These Breakfast Muffins come together in just about 30 minutes and are sure to be a favorite at your house, too. 

Breakfast Muffins

Post® Great Grains® Raisins, Dates & Pecans™ cereal featuring 20% More Fruit was the perfect addition to my basic muffin recipe. I added the cereal into the batter and sprinkled it on top for the most delicious crunchy muffin top (I may or may have not snacked on a few grain-packed handfuls as well!).

Breakfast Muffins

They are a delicious flavor combination with the sweet dates and raisins, and I love the crunch from the pecans. Serve them up with a side of fruit and a glass of milk for a complete breakfast.

Breakfast Muffins

Breakfast muffins also make a great snack after your morning walk or with that afternoon cup of tea or coffee. I find myself needing a little pick-me-up every day about 3:00. How about you?

Post Great Grains Raisins, Dates & Pecans cereal is a heart-healthy start to the day or afternoon pick-me-up snack with 31g whole grains per serving—a good source of fiber (5g per serving!) keeping you full and energized for the day.

Breakfast Muffins

How to Make Breakfast Muffins:

  • Add flour, Post Great Grains Raisins, Dates & Pecans cereal, baking powder, baking soda, and salt to a mixing bowl and whisk together. 
  • In a separate bowl, combine milk, eggs, and oil together until well combined. 
  • Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine. 
  • Scoop into lined or greased muffin cups. 
  • Bake at 375 degrees for 22-25 minutes. 

Scroll to the bottom of this post for the full printable recipe.

Breakfast Muffins

Post® Great Grains® Raisins, Dates & Pecans™ cereal featuring 20% More Fruit can be found at Walmart, Kroger, Publix, Albertson’s/Safeway, and Ahold. Get your ibotta offer today. And, don’t wait, Post Great Grains Raisins, Dates and Pecans cereal featuring 20% More Fruit is only available for a limited time!

Breakfast Muffins

How to Store Muffins:

Place muffins in a zip top bag and store at room temperature for up to three days. You can freeze muffins by placing them in a single layer of a zip top freezer bag for up to 3 months. 

Frozen muffins can be covered in foil and reheated for about 15 minutes in a 325 degree oven.

Breakfast Muffins

More Breakfast Recipes:

We make these Easy Banana Muffins at least once a week. They are so simple to make in one bowl with no mixer required.

I love these make ahead Freezer Breakfast Croissant Sandwiches for an easy breakfast. Easy Belgian Waffles are always a favorite and if you are looking for a decadent weekend treat, Chocolate Gravy is incredibly delicious.

Breakfast Muffins would be perfect to bake and share or for a weekend brunch with family and friends. I love having something like a delicious breakfast muffin on hand when friends stop by for coffee. 

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Breakfast Muffins

Yield: 14 muffins

Breakfast Muffins

Print

Breakfast Muffins are a real morning treat, packed with healthy cereal grains, raisins, dates and pecans. A great breakfast to enjoy with a cup of coffee or ice cold milk. 

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 1/4 cups Post® Great Grains® Raisins, Dates & Pecans™, Divided use
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/3 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs

Instructions

  • Preheat oven to 375°
  • Add flour,Post® Great Grains® Raisins, Dates & Pecans™ featuring 20% More Fruit, salt, baking powder and baking soda to a mixing bowl and whisk together. 
  • In a separate bowl, combine milk, oil, and eggs together until well combined. 
  • Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine. 
  • Scoop into lined or greased muffin cups. 
  • Bake at 375 degrees for 22-25 minutes or until a toothpick inserted to center, comes out clean.
  • Remove to a wire rack to cool.
  • Serve warm or at room temperature.

Notes

Store cooled muffins in a zip top bag at room temperature for up to 3 days or freeze in a single layer in a zip top freezer bag for up to 3 months.

Reheat frozen muffins, covered in foil in a 325° oven for about 15 minutes.

© Milisa

Category: Breakfast

Breakfast Muffins

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