I have been testing this breakfast muffin recipe for months now! I’ve changed it, adjusted different ingredients and amounts added this, removed that. I think I have finally found a mix that suits me just right! 🙂
This muffin is an all-in-one solution – LOL. It’s a combo of a: banana muffin, pumpkin muffin, oatmeal muffin, bran muffin, and a morning glory muffin (so it has carrot in it — but not shredded — microplaned so tiny so you get the benefits without the stringy carrots in your muffins) also with chocolate chips — because what good is breakfast with chocolate — AM I RIGHT?!
And, without further ado, here’s the recipe, enjoy!
*Photos are below the recipe.
My Go-To Breakfast Muffin Recipe
- 3 cups bran cereal or raisin bran
- 1 1/2 - 2 cups skim milk or cashew milk
- 2 1/2 cups all-purpose flour OR 1 cup whole wheat flour + 1 1/2 cups regular all-purpose flour
- 2 cups old-fashioned rolled oats
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt regular table salt
- 1/2 cup applesauce
- 2 eggs lightly beaten
- 5 mashed ripe bananas
- 1/4 cup canned pumpkin
- 1/4 cup microplaned carrots or grated
- 1 cup packed brown sugar
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 400F
- In a big bowl combine the bran cereal, the oatmeal and the milk.
- Stir (with a big spoon or spatula)
- Let stand 5min or until softened.
- In a separate (medium sized) bowl, whisk together: flour, baking powder, baking soda, cinnamon and salt
- Stir the following items into the cereal mixture: applesauce, lightly beaten eggs, bananas, pumpkin, carrots, brown sugar
- Fold the flour mixture in with everything else (a little bit at a time)
- This recipe makes 24 muffins, so I use 2 muffin tins that make 12 muffins each. I line them with liners and also spray the liners with cooking spray (because I've found that the muffins stick anyways.)
- Divide batter among baking cups.
- Bake until a toothpick inserted in center comes out clean (20 - 25mins)
- Cool 5mins in muffin tins
- Then cool on wire racks.
- Serve warm OR store up to 5 days at room temp in resealable plastic bag. (I store mine in the fridge.) You can also freeze them.
As always — I love to hear from you! 🙂
Let me know what you think. If you make them, let me know if / how you changed the recipe and if you have any suggestions. And if you had issues – let me know that too.