These multi-grain, honey-sweetened, dried fruit & nut butter-filled freezer muffins – easy to make & bake up whenever a hot muffin is desired! Find more top bread recipes on the Best Bread Recipes page.
Disclosure: I received some product for this recipe from our #hotforbreakfast sponsors. All opinions are, as always, mine alone.
Did you know that February is Hot Breakfast Month? Me either (ha!), but breakfast has always been one of our family’s favorite meals – both to eat out and at home – so I was thrilled to be asked to join a group of other bloggers to bring you hot breakfast recipes all through the month of February. And while you all know that I love my weekday granola, the weekends (and occasionally an evening), are all about waffles, egg scrambles, frittatas and other wonderfully satisfying hot breakfasts. So I’m happy to have this excuse to share more hot breakfast ideas with you all through the month of February.
Okay, right off the bat I’m sharing a muffin recipe. And you’re probably all like, that’s a hot breakfast? Well, sometimes they are and sometimes they aren’t, right? But get this – this is a make ahead recipe, modeled after our family’s favorite Zucchini Make Ahead Freezer Muffins, which guarantees that they are always hot! You freeze the dough, not the baked muffin, and pull out just the number of muffins you need (which you bake from frozen – no needing to remember to get them out early to thaw!), so you always have a warm fresh-from-the-oven muffin whenever you want one.
And this muffin? It’s enhanced with some of the products provided by our #hotforbreakfast sponsors, all of whom are committed to selling non-gmo products which I really appreciate: more protein from Woodstock Foods Organic Cashew Butter, multi-grain goodness from Bob’s Red Mill 10 grain cereal, and pockets of luscious dried berries from Made in Nature‘s organic dried fruit. Plus, it’s sweetened with vibrant Bee Raw honey – and way less than many ‘breakfast’ muffins you’d buy (because as we know, many store bought muffins are basically just cake masquerading as muffins).
In other words, a pretty perfect hot breakfast. But wait, it gets even better with two topping choices – a walnut-cinnamon streusel or a fun nut-butter and honey glaze. Of course, they’re good plain, but why not amp up the flavor a bit?
The nice thing about muffins is that they are really easy to make. These start with soaking the 10-grain cereal in buttermilk (I use milk with vinegar ever since I realized that store ‘buttermilk’ is full of junk…) before mixing up the rest of the ingredients. You can use any nut butter you’d like- cashew, almond, peanut, even sun butter. This time I used cashew butter and I have to say I love the mild flavor of this nut butter! I actually haven’t tried cashew butter before- it’s a nice way of upping the protein content without giving a super distinct flavor like peanut or almond butter can.
Simply scoop the batter into baking cups like usual, but freeze them until firm instead of baking. Package them up in freezer bags to bake up at your convenience, when you can add toppings or serve plain. See why our family loves freezer muffins?
Eat ’em plain or choose one of these yummy toppings:
1. Mix some chopped, heart-healthy walnuts like the raw walnuts from Now Foods, a bit of cinnamon and raw sugar together. Evenly distribute with a tablespoon between 6 of the frozen muffins right before baking. Press down on the topping to encourage those walnuts to stick and bake as normal.
2. Make a seemingly decadent ‘glaze’ from a couple tablespoons of nut butter, honey, vanilla, and milk. The cashew butter glaze I made was surprisingly mild (meaning, it didn’t taste strongly of cashews) and added a fun touch drizzled over the tops of the freshly baked muffins.
Ahh, but the walnut-cinnamon topping was so good, too. Choices…choices.