True confession. I'm a total muffin fiend.
Which is strange, considering I'm rather lukewarm about cupcakes, despite the fact that they're really just cakey muffins... but then again, I'm a woman, and we women are entitled to have a few foibles. (Though I may have more than just a few foibles. I may have a LOT, in fact.)
In particular, I like chunky, substantial sorts of muffins. Muffins that are loaded with flavour and texture, all the better to kick your tastebuds into wakefulness after a long night's sleep. Muffins like these.
They've got an addictively chewy bite, a not-too-sweet nutty flavour that's subtly spiced with cinnamon, and they're chock-full of tender apple chunks.
In other words, anything but boring. Plus they're stupidly good for you without being all in-your-face about it like a bran muffin (which, as we all know, is just a hockey puck of sawdust pretending to be a real muffin).
When Rosie from Sweetapolita mentioned on Twitter yesterday that she was making muffins with Bob's Red Mill 10-grain cereal, I realised that I'd been sitting on this post for quite some time and hadn't gotten around to sharing it yet... and since I've been rather neglectful lately, what better time than now to share?
I usually make these muffins with apple, since I usually have one or two of those kicking around in my fruit bowl for occasions such as these.
However, this recipe also happens to be a rather nice blank canvas that can be embellished in whatever way suits your fancy - switch up the apples for berries, pears, chopped dates or good ol' raisins, add a handful of nuts, change up the spices or go nuts with all of the above.
Can't find Bob's Red Mill 10-grain cereal? You can use any of their other multigrain cereals, or just buy a different brand altogether. (Canadians, ever wonder why anyone would buy Red River Cereal? This. This is why.)
As an added bonus, these muffins freeze beautifully.
I like to bag them up in pairs, so that I can just grab them on my way out the door in the morning for a quick and healthy workday breakfast. (It helps that there's a toaster oven in the kitchenette at work to warm them up, mind you, but you can also leave them out to defrost on the counter overnight if you don't have that option.)
Obviously, though, they're never better than they are fresh and hot right out of the oven.
Which is why you should make a batch of these right now. Seriously.
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Multigrain Apple Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
Chewy, nutty and just slightly sweet, these good-for-you muffins are a great way to start off your day. Try switching up the apple with your favourite muffin mix-in, like dates, raisins, frozen berries or fresh pears... no matter what you choose, they'll be delicious!
Ingredients
- 1 ¼ cup milk
- 1 cup multigrain hot cereal (ie. Red River or Bob's Red Mill)
- 1 egg
- ¼ cup honey
- ¼ cup canola oil
- ¼ cup unsweetened applesauce
- ½ tsp vanilla extract
- 1 cup flour
- 1 tbsp flax meal
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 cup diced unpeeled apples
Instructions
- In a small saucepan, heat the milk over medium heat until small wisps of steam begin to appear. Remove from heat. Stir in the cereal, and let stand for 10 minutes.
- Meanwhile, preheat oven to 400F and generous butter the cups of a 12-cup muffin tin.
- In a large mixing bowl, whisk together egg, honey, oil, applesauce and vanilla until smooth.
- In a separate bowl, combine flour, salt, flax meal, baking powder, baking soda and cinnamon. Add to the wet ingredients, along with the softened cereal, and stir until the mixture just barely comes together (it's okay if there are a few floury streaks here and there - the key is to avoid overmixing).
- Fold the chopped apples into the batter, then spoon into the prepared muffin tin, distributing the batter evenly between the cups.
- Bake in preheated oven for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out with a moist crumb.
- Prep Time: 15 mins
- Cook Time: 15 mins
Dejim says
So moist & yum!
I substituted buttermilk for milk; oats, wheat and granola for hot cereal & coconut oil melted for canola oil. I also added 1/4 cup turbinado sugar and 1/2 cup pecans.
★★★★★
Eydie says
I made these with my coarse 9 grain cereal and the grains are slightly too hard and raw still. Really love the way they taste and the fact that they are such a healthy grab and go breakfast/snack. I will try putting my courser grind into the milk at the start and Heat together vs. afterwards to see if that works. Thanks for an alternative way to eat my cereal.
Kayla says
These muffins have become a go to! Thanks Isabelle for posting.
Isabelle Boucher says
That makes me so happy, Kayla! They're a regular fixture in my house too. :)
Michelle Sweeney says
These are wonderful! thank you!
★★★★★
Isabelle Boucher says
I'm glad you enjoyed them, Michelle!
snow says
Very nutritious and great recipe. Thanks for sharing.
★★★★★
claire @ the realistic nutritionist says
I am a muffin addict. These are now on my MUST MAKE recipe list. Delicious!
Kim - Liv Life says
You have summed up my thoughts on cupcakes and muffins perfectly! These, with the apple chunks and whole grains are looking absolutely irresistible. Pinning right away so I don't forget the recipe!! These muffins are a perfect snack for my dance girls at rehearsal! We are always on the lookout for something that is "healthyish" that will also toss in a little energy. Sold!
Roxana GreenGirl {A little bit of everything} says
i love making muffins or scones for breakfast. Using the multigrain cereal is such a great idea. And the diced fruit, delicious! there's something about fruit and muffins that makes them irresistible!
Thanks for sharing Isabelle!
★★★★★
David @ Frenchie and the Yankee says
I've been wondering about making apple scones for a while not really knowing how it would turn out and just never made them. These look delicious. Can I have 2 for breakfast tomorrow please?
Hester @ Alchemy in the Kitchen says
Isabelle, tomorrow I will be whipping up a batch of these for breakfast on the run. They look/sound divine and reasonably healthy for something that tastes that good!
Lynn @ I'll Have What She's Having says
I share this foible; muffins are awesome, cupcakes are meh. These sound amazing!
Kimmy @ Lighter and Local says
I too am a muffin fiend. I can't get enough of them and this is a perfect way to start the day. I've seen some of those 10-grain cereal recipes, I suppose I'll have to pick up a bag, now!
Eliot says
I think I have everything EXCEPT the multigrain cereal. I wonder if I could just sub in whole wheat flour?
Isabelle says
That's an interesting experiment, Eliot, though I have to admit whole wheat flour is probably too different from the cereal to be a good substitute - off the top of my head, I'd probably suggest using a stone-ground whole grain like bulghur wheat or coarse cornmeal (though the latter would give you an entirely different flavour profile).
Maureen says
I put apple in every muffin I can. I love that tender moist appley bite they give. Your muffins look great.
Not familiar with the cereal. Is it flakes?
★★★★★
Isabelle says
I agree, Maureen... apples and muffins belong together. :)
The cereal for this recipe isn't flakes. It's just a mixture of coarsely ground grains, similar to steel-cut oats or bulghur in texture, though slightly less coarse. Hopefully something similar exists in Australia? If not, fine-ground bulghur would be the next best option in terms of texture and flavour.
Kiri W. says
Wow, these look amazing with the apple chunks in them :) I love that these are relatively healthy, great start into the day!
Deanna B. says
I have a recipe for bran muffins that stays good for 2 weeks at the minimum. I think you've inspired me to make a batch this weekend.
Choc Chip Uru says
I love how it contains so many delicious and nutritious elements in one - On the go totally healthy breakfast
Nice post and beautiful blog my friend :)