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Honey Bunches of Oaty Muffins

Sue Lau
Prep Time 15 mins
Cook Time 23 mins
Course Breakfast, Muffins, Quick Bread
Cuisine American
Servings 15


Muffin Batter:

  • 1-1/2 cups whole grain oat flour
  • 3 cups Honey Bunches of Oats cereal (with almonds)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 cup buttermilk
  • 1/3 cup honey

Crumb Topping:

  • 1/2 cup slivered almonds
  • 2 tablespoons brown sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons soft butter


  • 1 cup sifted powdered sugar
  • 5 teaspoons milk


  • Preheat oven to 350F.
  • Stir together dry ingredients for muffin batter in a mixing bowl.
  • Whisk together the wet ingredients for the batter separately, then combine, stirring just enough to mix.
  • Spray a muffin tin with at least 15 cavities with Baker's release spray.
  • Divide batter among pan cavities.
  • Mix crumb topping together and sprinkle over the top of the batter.
  • Bake for 23-25 minutes or until a toothpick inserted comes out without wet batter sticking to it.
  • Cool in pan ten minutes, then turn out and finish cooling on a wire rack.
  • Stir together drizzle to a good consistency and spoon lightly over cooled muffins and allow drizzle to dry.


From the kitchen of palatablepastime.com
Keyword Cereal muffins