These Grape Nuts muffins are sweet, tart and have a delicious crunch thanks to the cereal. The hearty muffins are perfect for breakfast, snack, or even a nutritious dessert. They combine the flavor and nutty crunch of Grape Nuts but in a convenient, portable muffin.
I have to admit that sometimes when I'm creating a recipe, I'm really not sure if it'll come out how I want. This is one of those recipes. I really like Grape Nuts cereal and was thinking about how else I could use them other than just in a bowl with soy milk.
Muffins were the obvious choice for me and they ended up even better than I thought they would! They're nice and fluffy but have that great texture because of the cereal. The cranberries give them a burst of flavor. I love just being able to grab one when I'm heading out for an on-the-go breakfast.
I love using dried cranberries in recipes as they give a sweet and tangy flavor. If you also like baking with cranberries, you'll love my vegan cranberry blondies and my all time favorite vegan cranberry cookies.
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Why You'll Love This Recipe
- Crunchy texture: The Grape Nuts give the muffins a great crunch!
- Sweet and tart: The dried cranberries give this sweet muffin a nice tart flavor.
- Versatile: These are perfect for a hearty breakfast, a vegan brunch, or an afternoon snack.
Ingredient Notes
- Dried cranberries - I like making these Grape Nuts Muffins with Craisins (dried and sweetened cranberries). If you want to use fresh cranberries, you would need to increase the amount of sugar to about 1 cup of sugar as they are very tart.
- Bananas - Make sure you are using very ripe bananas.
- Non-dairy milk - I cook and bake with unsweetened soy milk but almond milk or oat milk would both work great.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Grape Nuts Muffins
Step 1: To start, preheat the oven to 400 degrees. Prepare a muffin pan but spraying with non-stick oil spray.
Step 2: In a large mixing bowl, mash the bananas with a fork. Make sure you are using ripe bananas.
Step 3: Add the non-dairy milk, vanilla extract, apple cider vinegar, oil, and sugar to the mashed bananas and stir with a fork or whisk to combine.
Step 4: Next, add the dry ingredients (the flour, baking powder and salt) to the wet ingredients and stir until combined. Do not over mix as this will make the muffins too dense.
Step 5: Fold in the Craisins and Grape Nuts with a rubber spatula.
Step 6: Fill the muffin tin about ⅔ full. Bake in the preheated oven for about 23 minutes.
Step 7: Take the muffins out of the oven and let them cool in the pan for about 3 minutes. Remove the muffins from the pan and place on a cooling rack to cool completely.
Plate, serve and enjoy!
These muffins are delicious for breakfast. If you need more vegan breakfast recipes, try my vegan matcha pancakes, baked oatmeal with cherries, and sheet pan pancakes.
Storage Tips
Room Temperature
Store any leftovers in an airtight container at room temperature for up to 3 days.
Freezing
Store the cooled muffins in a freezer bag. Squeeze out as much air as possible. Consume within 3 months. Thaw overnight in the fridge.
Recipe FAQs
Yes. If you want to include more whole grains in these muffins, you can use a mixture of whole wheat flour and white flour. I'd try for a 50/50 split though as they might come out too dense if you use only whole wheat flour.
Vegetable oil, sunflower oil or canola oil work great as they are very neutral oils with little flavor. You can also use coconut oil but it will give the muffins a light coconut flavor.
No, there's no flax needed for these yummy muffins.
You can substitute the oil for unsweetened applesauce but it will affect the texture a bit.
When I first tried out these muffins, I was worried that the Grape Nuts would get soggy. I baked a regular muffin pan full as well as a partial mini-muffin pan full so the batter wouldn't sit. The Grape Nuts were nice and crunchy.
The second batch I made I let the batter sit for about 30 minutes to see if the Grape Nuts would become soft and soggy. Surprisingly, they were still crunchy. So there's no soggy cereal in these muffins.
More Vegan Muffins And Sweet Breads
If you tried this Vegan Grape Nuts Muffin Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Grape Nuts Muffins With Cranberries (Vegan)
Equipment
- Muffin pan
Ingredients
- 2 bananas, ripe and mashed
- 1 cup non-dairy milk
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
- ⅓ cup vegetable oil
- ⅔ cup sugar
- 2 ¼ cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup Grape Nuts cereal
- 1 cup dried and sweetened cranberries (Craisins)
Instructions
- Preheat oven to 375°. Spray a muffin pan with non-stick oil spray.
- In a large bowl, mash the ripe bananas with a fork.
- Add the non-dairy milk, vanilla extract, apple cider vinegar, oil, and sugar to the mashed bananas and stir with a fork to combine. You can also whisk it.
- Add the flour, baking powder and salt to the wet ingredients and stir until combined. Do not over mix.
- Fold in the Craisins and Grape Nuts with a spatula.
- Fill the muffin tin about ⅔ full. Bake in the preheated oven for about 21-23 minutes.
- Take the muffins out of the oven and let them cool in the pan for about 5 minutes.
- Remove the muffins from the pan and place on a cooling rack to cool completely.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- You can use any non-dairy milk you like. I like to use unsweetened soy milk or oat milk the best.
- Make sure the bananas are very ripe for best texture and added sweetness.
- Do not overmix the batter or the muffins won't be as fluffy.
- Feel free to customize - Instead of craisins you can use other dried fruit like raisins or fresh fruit like blueberries.
Jen says
We love these muffins. We always have a box of Grape Nuts around as it’s my husband’s favorite cereal. A great way to use up the cereal if it's starting to get a little stale, too.
Alaska says
Great recipe! I had to change it due to dietary concerns, I eat whole foods/plant based. I switched out for powdered date sugar, whole wheat (sift) and used coconut oil. Delicious!
Jen Cardenas says
I'm so glad they worked out with those substitutions! I've never tried powdered date sugar but I bet it has a great flavor. Thanks for the comment!