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:
¾ cup whole wheat flour
¾ cup all-purpose flour
⅔ cup firmly packed brown sugar
1 tsp. baking soda
½ tsp. ground cinnamon
½ teaspoon nutmeg
½ teaspoon all-spice
¼ tsp. salt
1 egg (or substitute 1 tablespoon soy flour and 1 tablespoon extra milk)
1-½ 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 ⅓ – ½ cup of raisins, dried cranberries, blueberries or raspberries before baking. You can also add up to two tablespoon of wheat bran with the dry ingredients. Doing so adds an additional gram of fiber to each muffin.
Leftover Cereal Muffins Recipe
Equipment
- Non-Stick Silicone Muffin Pan
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- ⅔ cup firmly packed brown sugar
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon all-spice
- ¼ tsp. salt
- 1 egg
- 1-½ 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
Nutrition
Chrissy says
I made these this morning using Wheat Chex, and didn’t have applesauce so used a tablespoon of oil. Very good and a great idea! We may buy cereal just to make these, now!
Liz Lafferty says
This recipe is a jewel; making these sets me up for a couple of weeks’ breakfast grab-N-go or sit down with tea. Thank you for your great ideas, clear instructions and absolutely doable substitute and equipment ideas.
Michele says
Could you convert the cups of cereal into ounces or grams?
Chrysa says
Sorry I don’t know that information. I just use a measuring cup.