Use up your leftover cereal to make these delicious (and healthy) muffins!
I often find that I end up with a lot of extra cereal after shopping the good deals at the supermarket. Or more often, I end up with several boxes of cereal that each have a little big left in the bottom. This Leftover Cereal Muffins Recipe is a great way to use up that cereal.
Any type of flake cereal can be used, but for this to be the nutritious high-fiber muffin, use some type of bran flake cereal. This yummy recipe makes a low fat muffin that is great for breakfast or a snack.
I personally like to use Raisin Bran for these muffins because you get the added treat of the raisins baked into the muffins. If you are using a different cereal, you can of course add in your own muffins. If you don't like raisins, you probably won't have leftover Raisin Bran in your house any way!
What type of cereal is best for leftover cereal muffins?
As I mentioned, you can use any type of cereal to make these breakfast muffins, but these are some of the best:
- Raisin Bran
- Total
- Wheat Chex
- Corn Flakes
- Bran Flakes
- Cheerios
- Shreddies
- Special K
I use a Silicone Muffin Pan to make muffins. The muffins can be removed from the pan REALLY easily and it eliminates the need for muffin/cupcake liners. It's dishwasher & freezer safe. Check it out at Amazon.com: Non-Sticky Silicone 12-Cup Muffin Pan
Leftover Cereal Muffins Recipe
Ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2/3 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp nutmeg
1/2 tsp all-spice
1/4 tsp. salt
1 egg (or substitute 1 Tbsp soy flour and 1 Tbsp extra milk)
1-1/2 cups skim milk
2 Tbsp. applesauce
3 cups bran flakes or other high-fiber flaked cereal
How to make muffins with leftover cereal:
Preheat oven to 400°F. Mix dry ingredients in a large bowl. Whisk egg in a small bowl, add in milk and applesauce. Add wet ingredients to flour mixture and stir until moistened. Stir in cereal. Spoon batter (it will be lumpy) into greased muffin pans.
Bake for 20 – 25 minutes or until lightly browned. Makes 12 muffins.
Optional: Add in 1/3 – ½ cup of raisins, dried cranberries, blueberries or raspberries before baking. You can also add up to two Tbsp of wheat bran with the dry ingredients. Doing so adds an additional gram of fiber to each muffin.
Leftover Cereal Muffins Recipe
Use up your leftover cereal to make these delicious (and healthy) muffins!
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 2/3 cup firmly packed brown sugar
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all-spice
- 1/4 tsp. salt
- 1 egg
- 1-1/2 cups skim milk
- 2 Tbsp. applesauce
- 3 cups bran flakes or other high-fiber flaked cereal
Instructions
- Preheat oven to 400°F.
- Mix dry ingredients in a large bowl.
- Whisk egg in a small bowl, add in milk and applesauce.
- Add wet ingredients to flour mixture and stir until moistened.
- Stir in cereal.
- Spoon batter (it will be lumpy) into greased muffin pans.
- Bake for 20 - 25 minutes or until lightly browned.
Notes
Optional: Add in 1/3 – ½ cup of raisins, dried cranberries, blueberries or raspberries before baking.
Optional: You can also add up to two Tbsp of wheat bran with the dry ingredients. Doing so adds an additional gram of fiber to each muffin.
Substitution: You can substitute 1 Tbsp soy flour and 1 Tbsp extra milk for the egg.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 261mgCarbohydrates: 34gFiber: 3gSugar: 14gProtein: 5g
Nutrition is calculated automatically and may not be accurate.
Audra Krell says
Love this use for leftover cereal – thanks! I also coat chicken breasts in Total cereal seasoned with Italian Seasoning, pour on a little melted butter, bake it right up for oven fried chicken. They’re great! Wait – that’s another cereal. : )
Rosie says
A recipe that uses leftover anything is dear to my heart – I never throw anything away unless it is gone bad! so I do appreciate a good recipe with leftovers and this is one for sure! I can’t wait to try this, as I make muffins all the time, sneaking in a bit of leftover this or that, but never thought of cereal.
Shannon says
Thank you for sharing this recipe! Sounds so healthy.
Michelle Sonognini says
Is that 1 and 1/2 cups of milk, or 1 to 1/2? My batter was really wet.
Chrysa says
It’s 1 and 1/2.
Claudia Lamascolo says
I cant think of a better breakfast muffin what an amazing great idea to add cereal!
Isabel says
Do you happen to know how many calories for one muffin?
Chrysa says
It should be approximately 155 calories if you make it into 12 muffins, but it will also depend on the type of cereal you are using.
Holly says
Hi, if you are using sweetened cereal (as most of it is), how much can you reduce the sugar in the recipe?
Amy Meyer says
I used the recipe. But quickly realized I’d had to morph it. So I didn’t have an egg and used flax n water for substitute. Used hard crumbly leftover granola
Juju says
Thank you for creating this recipe. I always add or change recipes a bit to add my own touch. I used Clif Honey & Peanut Butter cereal, added 2 tablespoons of powdered peanut butter and they came out amazing! I also added 1/4 cup of pecan flour, 1/4 cup of almond flour. I didn’t have applesauce, so I puréed a Fuji apple and used 1/4 cup instead of 2 tablespoons due to my extra flour. Great base recipe for me! Yummy.