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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. 

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Breakfast Muffins with coffee

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 with dates, raisins and pecans

 I added 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!).

Simple Breakfast Muffins with milk and coffee

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.

Post Great Grains Cereal 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?

How to Make 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 baked with Post Great Grains Cereal

 

Delicious Breakfast Muffins with crunchy Great Grains Cereal

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.

Easy Breakfast Muffins recipe with Great Grains Cereal

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 with Dates, Raisins and Pecans

Yield: 14 muffins

Breakfast Muffins

Breakfast Muffins with dates, raisins and pecans

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

  1. Preheat oven to 375°
  2. Add flour, 1 1/2 cups Post® Great Grains® Raisins, Dates & Pecans™ ,salt, baking powder and baking soda to a mixing bowl and whisk together. 
  3. In a separate bowl, combine milk, oil, and eggs together until well combined. 
  4. Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine. 
  5. Scoop into lined or greased muffin cups. 
  6. Sprinkle remaining cereal over the muffins.
  7. Bake at 375 degrees for 22-25 minutes or until a toothpick inserted to center, comes out clean.
  8. Remove to a wire rack to cool.
  9. 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.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 259Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 255mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 4g

Nutritional calculations are estimated and may not be accurate.

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Breakfast Muffins with Post Great Grains Cereal

4 Comments

  1. I have a box of “great grain–crunchy pecan” can I use the recipe suggested? or do you have another recipe available. Also when you mentioned the cereal used in your recipe, what do you mean by cereal, divided- is some cereal used for muffin and some for the topping(need quanity for each).,thanks for your help, in advance.

  2. Hi my name is Howard and I made these last night. Made 11 of them.
    What I did was use 2 great grain cereals. Raisn/date and banana crunchy.
    Excellent muffins. I have one question of the ingredients which puzzles me.
    THis below:
    2 1/4 cups Post® Great Grains® Raisins, Dates & Pecans™, Divided use
    is this an unfinished sentence? From your finished muffins, it looks you took a handful of cereal and put on top of batter before you put in oven. Thank you 🙂

    1. Hi Howard,
      I am glad you enjoyed the muffins and I bet they were tasty with the banana flavors. I updated the card to use 1 1/2 cups of cereal in the muffins and the remaining to sprinkle over the muffins before baking. I hope that helps.

      ~ Milisa

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