Fruity Pebble Breakfast Muffins

5 from 1 vote

Quick and easy Fruity Pebbles Breakfast Muffins – a family favorite and the perfect grab-and-go breakfast or anytime snack! Great for a make-ahead breakfast. These fun, colorful, and nutritious breakfast muffins make both Mom and kids happy.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 193kcal

Author: Jennifer Fishkind

Ingredients

2 Cups Old-Fashioned Rolled Oats - ground (not quick oats)
2 Cups White Wheat Flour (can use AP flour)
2 Cups Buttermilk (or soured milk)
2 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Cinnamon
1 tsp. Salt
1 Cup Light Brown Sugar (packed)
2 eggs
1 Cup Coconut Oil - melted (can substitute canola oil or butter)
1 tsp. Vanilla Extract
1-1/4 Cup Fruity Pebbles

Instructions

In a large bowl, stir together ground oats and buttermilk. Allow to sit on counter for 15-20 minutes.
Preheat oven to 400°F and line 2 - 12 muffin tin cups with muffin liners.
In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon; set aside.
After oats have finished soaking in buttermilk, add brown sugar and eggs into the mixture and stir thoroughly. Mix in melted coconut oil and vanilla.
Blend in flour mixture and Fruity Pebbles until just combined.
Divide batter between prepared muffin cups. Sprinkle top of each cup with a few additional Fruity Pebbles.
Bake for 18-20 muffins or until tops of muffins are golden brown and toothpick inserted into middle of muffin comes out clean.
Cool muffins in pan for a 5-10 minutes before place on cooling rack to finish cooling completely.
*Keep in an air-tight container for 1 week.
**Muffins freeze well. Wrap muffins individually in plastic wrap and then place in freezer bag. Will keep for up to 3 months.

Nutrition