Breakfast Grain Muffins

Breakfast Grain Muffins

A hearty, healthy whole-grain muffin with raisins and cinnamon


24 muffins


5 1/4 cups quick oats
1 1/2 cups whole wheat flour
3 tablespoons cinnamon
2 tablespoons baking powder
3/4 cup raisins or chopped dates
3/4 cup chopped pecans*
1/2 cup (1 stick) butter
3/4 cup sorghum**
1/2 cup brown rice syrup (or honey, for a sweeter muffin)
2 1/4 cups milk
3 eggs, beaten
1 tablespoon vanilla


1. In a medium-sized mixing bowl, combine first 6 ingredients and mix well.

2. Melt butter in a medium-sized saucepan. Turn off heat and add sorghum and honey, stirring well. Add milk, egg, and vanilla, whisking to combine. Add to dry mixture, stirring just until moistened.

3. Fill paper-lined muffin tins level full and bake at 400 degrees for 18-20 minutes or until muffins test done.

Breakfast Grain Muffins
Additional Notes: 

*I usually just double the raisins instead of adding nuts.

**I use molasses.

To make banana grain muffins: Use 1 1/2 cups of milk (rather than 2 1/4) and add 2 1/2 cups of mashed banana.

This recipe is from a Ted Broer publication (not sure which one). I wrote the directions and took photos myself.

Preparation Time: 

20 minutes

Cooking Time: 

20 minutes

Tammy's Review: 

These muffins are fairly easy to make and are so yummy! They are one of the few completely-whole-grain muffins that we absolutely love!! These muffins are very filling and are wonderful for a quick breakfast.

They never last long at our house, because they're the perfect snack. They can be a little crumbly, especially on the second day, but they taste great and we love them.

My rating: 9/10 (because they can get a little crumbly; otherwise, they're a 10/10!)


Delicious! A little sweet for my liking, so I'll reduce the sweeteners by 2 T. next time. Also, I think baking them for 15 minutes would be sufficient. And they didn't puff up. I wonder why?

We had them for breakfast with yogurt and cherries/strawberries/bananas/blueberries. A fabulous recipe! Thanks, Tammy!


I made these muffins for breakfast a while ago, and they were good, but they didn't seem as flavorful as I was expecting. They were really easy to make and are quite healthy, which are both bonuses. :)


I thought these were not only a snap to make, but also really yummy! Mine also didn't rise as much as the ones in the picture, but the hubby and I agree they're great just the same. :)

PS: they're great for on-the-go breakfasts!


I made them with molasses and thought that flavor was SO strong. I would like to try sorghum (which I've never used before and have no idea what it tastes like). They were terribly easy to make and we did like them though. I would have cooked them a bit less too.


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