Disclosure: I received a box of each Fiber One Protein cereal shown above free in return for my honest opinion from General Mills through BzzAgent.
Start your day with a big bowl of Fiber One® Protein Cereal. For the mornings you and your family don't have time to sit down to a wholesome breakfast, then be sure to have these incredible muffins on hand.
It will be a tough call to decide which box of cereal is your favorite. DH and I haven't been able to decide. In fact, we hosted a brunch this past weekend serving both these cereals in bowls, muffins, and as granola for everyone to take home and eat later. We asked them which flavor was their favorite and the overwhelming answer was, "Both!".
Fiber One® Protein Maple Brown Sugar
"A delicious granola cereal with the powerful combination of protein and fiber! It’s a perfect blend of wholesome goodness, the taste of maple brown sugar and our delightfully tasty sweetened granola with crunchy pecans. Wake up to delicious!"
Fiber One® Protein Cranberry Almond
"It’s the perfect blend of wholesome goodness and our delightfully tasty mix of crunchy almonds, sweetened cranberry pieces and sweetened granola. Protein and fiber come together as one delicious cereal!"
Ingredients(Adapted from Buttermilk Raisin Bran Muffins)
2 cups Fiber One® Protein Maple Brown Sugar or Cranberry Almond cereal
1 1/4 cups Almond Milk
1/2 teaspoon Apple Cider Vinegar
1/2 cup Golden Raisins
1 teaspoon Vanilla
1/4 cup Grapeseed Oil
1 1/4 cups SoL All-Purpose Gluten-Free Flour*
1/2 cup packed Brown Sugar
1 teaspoon Baking Soda
1/4 teaspoon Salt
- Heat oven to 400°F. Grease muffin pan with cooking spray.
- In a bowl, combine the non-dairy milk and the apple cider vinegar, allow to sit for about 5 minutes. Add the cereal and allow to rest for about 5 to 10 minutes. Break up any large clumps of cereal.
- With a mixer, combine the flour, egg, vanilla, brown sugar, oil, baking soda, salt.
- Stir in raisins and the milk/cereal mixture until everything is moistened. The cereal will not be mushy.
- Divide batter among the muffin cups.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Allow muffins to cool in the pan for 5 minutes before removing to a cooling rack.
|Milk / ACV / Cereal after sitting 5 to 10 minutes|
|6 Large Muffins|
|Cranberry Almond Muffin|
- Replace buttermilk for the non-dairy milk and the apple cider vinegar.
- I used almond milk but any non-dairy milk is fine.
- Any vegetable oil will work in place of the grapeseed oil.
- All-purpose flour in equal parts to the gluten-free flour will work.
- *This is not a gluten-free recipe but by using the gluten-free flour, the amount of wheat and gluten has been reduced. I call this a gluten-reduced recipe.
- Non-dairy milk has been used in this recipe to reduce the amount of dairy in the overall recipe.
- One batch yielded 6 large muffins and a mini-loaf or 12 regular muffins.
|Maple Brown Sugar Muffins|
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