Breakfast Muffin

Since school started our family has less time in the morning, so we’ve stopped eating hearty breakfasts like hot oatmeal that take a lot of time. We’ve been having breakfast muffins instead. These are quick to eat and a great way to use up extra cereal mix that we weren’t using.

Today’s recipe is the final version of recipes I’ve been trying that use the extra cereal I had on hand. Major ingredients include bananas, pecans (in part since a friend is allergic to walnuts), raisin, flax seed, and a mixture of flour and cereal.

These muffins are not over-the-top sweet but are perfectly balanced due to the ripe bananas. I don’t mash my bananas in this recipe but keep them in big pieces. This helps the muffins stay moist over time.

I hope you give these wonderful muffins a try. They are delicious, convenient and portable!

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Ingredients

Dry ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cream of wheat cereal
  • 1/2 cup Bob’s 10 grain cereal
  • 3/4 cup sugar
  • 1 tbsp. baking powder
  • 1/3 tsp. salt
  • 1 tbsp. flax seeds
  • 1/4 cup chopped pecans
  • 1/4 cup raisin
  • 2 ripe banana, ends trimmed, then cut into 15 equal pieces

Wet ingredients

  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2 eggs
  • 1 tsp. pure vanilla
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Instructions

Preheat oven to 400 degrees Fahrenheit.

Line and grease 15 muffin cups, then set aside.

In a large mixing bowl combine all dry ingredients, except nuts, raisins, and bananas.

In an another bowl, combine all wet ingredients. Beat well with handheld mixer or a whisk. Slowly mix in the dry ingredients until all ingredients are moistened. Fold in the nuts and raisins.

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Pour batter into a greased paper lined muffin pan, filling cups 3/4 full. Place one banana slice in the middle of each batter, pressing it gently.

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Bake muffins in the preheated oven for 16-20 minutes or until toothpick inserted around the banana slice comes out clean.

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Cool on baking racks.

Makes 15 Muffins

Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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