Sharing is caring!

These sweet Honey Nut Muffins are made using Honey Nut Cheerios, honey, applesauce, and a few kitchen staples. They’re slightly sweet, moist, and delicious!

Honey Nut Cheerios has been around since 1979.  While similar to classic Cheerios, Honey Nut Cheerios is sweeter thanks to honey and almond flavoring.

If you visit the Cheerios’ website, you’ll fina d recipe for Applesauce Muffins.  (Were you aware that there are recipes on the Cheerios’ website?)  However, rather than use the classic cereal, I thought I would use Honey Nut Cheerios.

How To Make Honey Nut Muffins

Start by placing dry ingredients in a food processor or Ninja blender:

After a few quick pulses, the mixture should be crumbly.

Add the remaining ingredients, pulse it a little more, and then had a batter that was ready to go into my muffin pan.

The original recipe for muffins with Cheerios uses brown sugar to sweeten the muffins.  I substitute honey on a 1:1 basis.   Since products made with honey brown faster, the temperature has been lowered by 25 degrees.  (You can find more tips on baking with honey by clicking here.)

A quick 19 minutes later and these beauties were ready to come out.

Yield: 12 muffins

Honey Nut Muffins

Print

These sweet Honey Nut Muffins are made using Honey Nut Cheerios, honey, applesauce, and a few kitchen staples. They're slightly sweet, moist, and delicious!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 cups Honey Nut Cheerios® cereal
• 1 1/4 cups Gold Medal® all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 tsp salt
• 1 cup apple applesauce
• 1/2 cup honey
• 1/2 tsp vanilla
• 1/3 cup milk
• 2 tablespoons vegetable oil
• 1 egg

Instructions

1. Preheat oven to 375 degrees. Line muffin tin with paper liners and lightly spray with non-stick spray.
2. Combine all of the dry ingredients into blender or food processor and pulse until cereal is crumbly.
3. Add remaining ingredients and blend until well combined. (You might need to use a spatula to scrape sides of blender.)
4. Pour batter into muffin tin and bake for 18-22 minutes.
5. Allow to cool.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 262mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 3g

Nutrition information is an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

These muffins and a piece of fruit make for a quick, grab-and-go breakfast.  They remind me of bran muffins, sans raisins.  Of course, you could always add raisins to the muffin batter prior to baking, if you’d like.

If you like butter, slather a little bit on the muffins for a more decadent muffin.

---

Hungry for more muffin recipes?  

• Bakery-Style Blueberry Muffins – Tender crumb laced with blueberries and topped with a sweet crumble – there’s no need to buy them at a bakery when you have this recipe.
• Homemade Banana Nut Muffins – This is an excellent recipe for using up those bananas that have been sitting on your counter.  
• Quick Cinnamon Roll Muffins – If you like Monkey Bread, then you will love these sweet cinnamon roll muffins that make good use of a can of refrigerated cinnamon rolls.