I’ve got three words for this muffin: seriously wholesomely delicious. My mom recently bought me this cereal she is totally in love with: Ezekiel 4:9 Sprouted Grain Golden Flax cereal. I have to say, it’s one of the most boring cereals I’ve ever had, but in a good way. It’s basically like oatmeal in the sense that you can add anything to it or do anything with it and it will be delicious! I typically like to eat it with fruit, agave, and almond milk, but I couldn’t help but make something else entirely when I had only enough for one bowl of cereal and wanted to spread the goodness out and share it with others. So, I made breakfast muffins.
These are similar to bran muffins, but sweeter, more moist, and more fun. You’ll notice that there’s a good amount of flax seed in these given the cereal content and the ground flax seeds, but just think — all those delicious antioxidants and fiber! I really like that this muffin encompasses all the great things about a sweet breakfast: cereal, cinnamon, a little sugar, and fruit. Don’t get me wrong, these muffins aren’t overly sweet or overly fruity. They are just right. And the orange zest stands out in a really subtle, but tangy way. It’s fantastic. You’ll know what I mean when you make them. I’m sure they will go excellently with your morning coffee. I can’t wait to make them again!
(makes 12 standard muffins)
1 cup Ezekiel 4:9 Sprouted Grain Golden Flax Cereal (or similar vegan bran/fiber/grape nuts-type cereal)
1 cup unsweetened almond milk
1 and 1/4 cup unbleached all purpose flour
1/4 cup ground flax seeds
1/2 cup packed organic dark brown sugar
3 tsp baking powder
1 /2 tsp salt
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/8 tsp nutmeg
1 tbsp canola oil
1/2 cup mashed banana (about 1 small banana)
1 and 1/2 tsp orange zest
3/4 cup frozen blueberries
1 tbsp agave (optional)
1 tbsp turbinado sugar (raw cane sugar) (optional)
Preheat the oven to 375 F. Line a standard muffin/cupcake tray with paper liners. Spray the bottom of each liner lightly with canola oil spray.
In a large bowl, combine the cereal and milk. Let stand for 5 minutes so that the cereal softens a bit. Add the next 11 ingredients (flour through zest) and combine. Next, gently fold in the blueberries. Evenly disperse the batter into the muffin cups. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. When you have about two minutes left in the baking step, remove the muffin tray from the oven and drizzle some agave nectar on each muffin, then sprinkle some of the turbinado sugar on top of each. Return tray to oven and bake for those remaining two minutes (not exceeding 25 minutes total baking time). Cool on a wire rack for 5 minutes. Serve warm.
Store in an airtight container to maintain freshness.