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10 Grain Berry-Nut Muffins with Streusel
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Make Ahead 10 Grain Berry & Nut Freezer Muffins

A honey-sweetened, dried fruit & nut butter-filled muffin dough to freeze and bake up whenever a hot muffin is desired! Makes both a healthy breakfast and snack.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Bread
Cuisine: American
Servings: 18 muffins
Calories: 214kcal
Author: Jami Boys

Ingredients

  • 3/4 cup 10-Grain cereal like Bob's Red Mill
  • 1 cup buttermilk*
  • 1/3 cup honey or maple syrup
  • 1/3 cup butter or coconut oil softened
  • 1/2 cup nut butter like cashew almond, or peanut
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 ½ cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup dried berries cranberries, blueberries, cherries, or a mix

OPTIONAL TOPPINGS

    Walnut Streusel:

    • 1/3 cup chopped walnuts
    • 1 tablespoon raw sugar
    • 1/4 teaspoon cinnamon

    Honey Nut Butter Glaze:

    • 3 tablespoon nut butter cashew, almond, peanut
    • 1 tablespoon honey
    • 1/4 teaspoon vanilla
    • pinch salt if using unsalted nut butter
    • 4 to 5 tablespoon. milk depending on thickness desired

    Instructions

    • Line 18 muffin cups with paper muffin liners.
    • Combine 10 grain cereal and buttermilk in a bowl and let stand for 15 minutes.
    • Add honey, butter, and nut butter to a large mixing bowl; mix until creamy.
    • Beat in eggs and vanilla.
    • Add flour, salt, baking powder, soda and 10-grain buttermilk mixture; mix gently until combined and then fold in the dried berries.
    • Use a muffin scoop to divide dough between prepared muffin cups, filling about 3/4 full. Cover the trays with waxed paper and freeze until firm, about 24 hours. Remove from muffin tins and store in freezer baggies or containers in the freezer until ready to bake.
    • When ready to bake: Remove as many muffins as you'd like and place in a muffin tin. Heat oven to 375 degrees.

    For Streusel Topping:

    • Mix all streusel ingredients together and divide between 6 muffins using a tablespoon. Press down on the nuts to help them stick to the frozen dough.
    • Bake frozen muffins 22-25 minutes, until browned and a toothpick inserted comes out clean.
    • For Honey Nut Butter Glaze:
    • Mix all ingredients until pourable and drizzle onto warm muffins.

    Notes

    *Or add 1 teaspoon vinegar to 1 cup milk to imitate buttermilk.
    Nutrition calculated with both toppings.

    Nutrition

    Serving: 1muffin | Calories: 214kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 179mg | Potassium: 185mg | Fiber: 3g | Sugar: 8g | Vitamin A: 159IU | Calcium: 73mg | Iron: 1mg