This 7-Grain Cereal Muffins Recipe made with whole grains is perfect for a grab-and-go breakfast or anytime snack. Even better – they’re easy to make!
I love whole grain muffins as a grab-and-go breakfast option and this 7-Grain Cereal Muffins Recipe has now moved to the top of the favorites list in our household.
It’s not always easy to get my husband to eat things that are healthy. With these muffins made with whole grains and not a lot of fat or sugar, I think we’re on the right track.
We already have a couple of other healthy muffin recipes that we love with my Spinach Chocolate Chip Muffins Recipe and Cinnamon Buckwheat Muffins Recipe – but you can never have too many delicious breakfast muffin recipes!
If you’re not familiar with 7-grain cereal, it is made with whole grain hard red wheat, rye, oats, triticale (wheat), barley, brown rice, oat bran and flaxseed. I personally like the cereal from Bob’s Red Mill.
7-Grain Cereal Muffins Recipe
1 cup 7-Grain cereal
1/2 cup brown sugar
1/3 cup applesauce
1 Tbsp olive oil
1 cup buttermilk (you can easily make your own with vinegar or lemon juice)
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 egg, beaten
How to make 7-grain cereal muffins:
Preheat oven to 400 degrees F.
Grease or line muffin cups with paper liners (16 standard size).
Mix together Cereal, sugar, applesauce, oil and buttermilk.
Let stand for 30 minutes to let cereal absorb the liquid. Add the egg into the cereal mixture.
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add cereal mixture to flour mixture and stir just until moistened.
Fill muffin cups 3/4 full.
Bake 15-18 minutes or until tops are golden.
7-Grain Cereal Muffins
- 1 cup 7-Grain cereal
- 1/2 cup brown sugar
- 1/3 cup applesauce
- 1 Tbsp olive oil
- 1 cup buttermilk
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmet
- 1 egg beaten
- Preheat oven to 400 degrees F.
- Grease or line muffin cups with paper liners (16 standard size).
- Mix together Cereal, sugar, oil and buttermilk.
- Let stand for 30 minutes to let cereal absorb the liquid. Add the egg into the cereal mixture.
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Add cereal mixture to flour mixture and stir just until moistened.
- Fill muffin cups 3/4 full.
- Bake 15-18 minutes or until tops are golden.