Cinnamon Toast Crunch Muffins
Growing up I remember all those TV commercials explaining that cereal was part of a complete breakfast. I was never allowed sugar-y cereals for breakfast, which of course meant that I desperately wanted them. Now that I do my own grocery shopping there are usually 4-6 boxes of cereal in my cupboard, and since I can have them anytime they go unappreciated. By combining all the elements of the TV complete breakfast (eggs, fruit, etc…) I’ve come up with this muffin recipe!
Cereal breakfast muffins are a tasty way to breathe new life into leftover cereal. You can use the crumbs at the bottom of the bag, or crumble them up yourself. It’s also a good way to use up stale cereal. I’m using Cinnamon Toast Crunch because it’s delicious and the flavors are perfect for morning muffins, but you can also make the muffins with cereals of comparable texture and play around with flavors and add-ins. Check out this Fruit Loop version I made for Refinery29.
To get the right texture it’s important not to over-mix the final batter. As soon as it comes together and there is no visible flour – stop mixing! Because the final mixing will be quick, make sure you really whisk together the dry ingredients and thoroughly combine the wet ingredients before bringing them together.
- Crumble up the Cinnamon Toast Crunch, it doesn’t have to be super fine, just no big or whole pieces. Make sure to measure the cereal once crumbled since it will have a different volume than the whole pieces.
- Whisk together the dry ingredients: Cinnamon Toast Crunch, flour, baking powder, salt and cinnamon. Whisk together and make sure everything is incorporated really well.
- Mash up two bananas. Add the eggs (preferably room temperature), brown sugar, vanilla extract and apple sauce. Mix, mix, mix.
- Add the blueberries to the dry ingredients and combine with the wet ingredients until there are no pockets of flour left.
- Spoon the batter into muffin tins. You can fill the tins since muffins don’t rise as much as cupcakes.
- Sprinkle a little crushed Cinnamon Toast Crunch on top of each muffin, this creates a nice crunchy topping.
- Bake at 375 degrees for 20-23 minutes or until toothpick/skewer inserted comes out clean.