Smoothie Breakfast Muffins

Smoothie Breakfast Muffins

Cheerios

"A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin."
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Ingredients

45 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
  3. Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
  4. Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
  5. Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
  6. Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the lemonade mixture. The actual amount of the lemonade mixture consumed will vary.

Reviews

Read all reviews 3
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I love muffins, and I had some frozen blueberries and cranberries to use up, so I decided to try this today. They are tasty, and we will eat them all, but we thought they were just OK. They had ...

These Muffins Are very tasty! I ended up adding blackberries instead of blueberries and it worked great! Thank you Cheerios!!!

I followed the recipe, with 1 c whole wheat flour and 1 white, and just one egg - I was hoping to avoid the gummy texture that another reviewer mentioned. Unfortunately, it was still there. I th...

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