Tuesday, February 17, 2015

10-Grain Healthy Breakfast Cupcakes

Pin It
It's week three of Hot Breakfast Month - my how time flies!
The theme this week is Weekend Breakfast.
10-Grain Healthy Breakfast Cupcakes
































Breakfast around here almost always consists of oats, grains and fruit.
I've never been a fan of eggs, so no bacon and eggs for me!

Lazy weekend mornings are perfect for baking, so I decided to combine my love of cupcakes
and grains by making Healthy Breakfast Cupcakes.
10-Grain Healthy Breakfast Cupcakes



















My 10-grain breakfast cupcakes are full of healthy, whole ingredients and are
sweetened naturally with Bee Raw Maine Wild Blueberry Honey.  Shredded carrots
add fiber while the cashew butter frosting adds protein, iron, B-vitamins and zinc.
Bee Raw Maine Wild Blueberry Honey

10-Grain Healthy Breakfast Cupcakes



















Celebrate weekends with healthy breakfast cupcakes.
Enjoy!
10-Grain Healthy Breakfast Cupcakes

































10-Grain Healthy Breakfast Cupcakes

1 1/2 C Bob's Red Mill 10-Grain Hot Cereal
1/2 C Bee Raw Maine Wild Blueberry Honey
1 egg
1/2 C plain yogurt
1 banana, mashed
3/4 C carrots, shredded
2 T coconut oil, melted
1 1/2  tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. vanilla
Woodstock cashew butter for frosting
fresh raspberries for garnish

In a medium mixing bowl, combine hot cereal, cinnamon, baking powder
and baking soda.  Set aside,
In a large mixing bowl add mashed banana, honey, egg, yogurt, coconut oil
and vanilla.  Add the dry ingredients to the wet, stirring with a wooden spoon
or spatula.  Add the shredded carrot; stirring until evenly distributed.

Preheat oven to 375 degrees.
Spray a muffin pan with cooking spray.
Using a large cookie scoop, fill muffin tins.
Bake for approximately 20 minutes or until set.

Cool completely before frosting with cashew butter.
Garnish with a fresh raspberry.

Note - you can freeze Breakfast Cupcakes by wrapping them individually
with plastic wrap and storing in an air-tight container in the freezer.
I recommend frosting them after they have defrosted.

Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead Lady - Chris at Joybilee Farm - Sheila at Life, Love, and Good Food - Annie at Montana Homesteader - Angi at Schneiderpeeps












































The following companies generously sponsored various #hotforbreakfast month projects.  I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee RawBob's Red MillMade in NatureMaple Valley Syrup CooperativeNow FoodsPacific FoodsVela Farms, &Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.


1 comment:

  1. Yum! I am so amazed at how versatile this cereal is. I think these muffins would be really fun at a shower brunch.

    ReplyDelete