Breakfast Cereal Muffins
Prep Time
10 mins
Cook Time
20 mins
Course:
Breakfast
Ingredients
- 2 tbsp Ground Flaxseed
- 1 1/2 cups Breakfast Cereal Use any kind you like or whatever's leftover!
- 4 Large eggs
- 1 tsp Baking powder
- 2 tbsp Almond milk
- 1 tsp Vanilla Extract
- 2 tbsp Sugar, or sugar substitute
- 4 tbsp Coconut oil, melted You can also use butter or a light-tasting oil like avocado oil!
- 1/4 tsp Cinnamon
- 4 tbsp Coffee Totally optional but I added in some leftover cold brew for a little hint of coffee flavor - the perfect breakfast bite!
Instructions
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Pre-heat oven to 350F and line a muffin tin with cupcake liners
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In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients
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Let the batter sit for a few minutes
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Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark
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Let the muffins cool on a wire rack and enjoy!
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If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!