Mini Muffins

Breakfast Crunch

Needing a sweeter start to your morning routine? Look no further than our Little Debbie Mini Muffin Breakfast Crunch! Mixed with fresh blueberries, crunchy almonds, and toasted coconut, this delightful treat is great as a yogurt topping or as a granola. Even your kids will be asking for more as they rush out of the door for school. Try this easy Mini Muffin Crunch treat for a better breakfast the whole family can enjoy!

A jar of granola next to a bowl of muffins
  • A jar of granola next to a bowl of muffins

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  • Three muffins are stacked on top of each other on a white background

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  • A box of blueberry mini muffins by ulrike debbie

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Mini Muffins Breakfast Crunch


Makes 10 servings


Ingredients:

  • 1 Carton Blueberry Mini Muffins
  • 1/3 Cup Shredded Coconut, Toasted
  • 1/3 Cup Almonds, Sliced
  • 1/2 Cup Fresh Blueberries


Supplies:

  • Lined Cookie Sheet

Directions:

  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  2. Unwrap the mini muffin packages, and crumble onto the lined pan.
  3. Bake 30-45 minutes, occasionally turning the muffin pieces to crisp all sides.
  4. Remove muffins crumbles when golden brown and crunchy. Allow to cool completely.
  5. Toss toasted coconut, sliced almonds and fresh blueberries with muffin pieces.
  6. Enjoy as a snack, oatmeal or yogurt topping, or even with ice cream!


Creation Tip:

If you love chocolate, try using Chocolate Chip Mini Muffins instead!  We also recommend exchanging fresh blueberries for fresh strawberries, and even add a few mini chocolate chips, too!