Muesli Crunch Whole-Grain Muffins

Preheat oven to 350 degrees F and fill 12 muffin cups with paper liners. In a medium heatproof bowl, combine oats with cranberries, millet, and flax seeds. Cover with hot water and let stand until plumped, about 20 minutes. Rinse the mixture and drain well. In a large bowl, whisk flour with baking powder, baking soda, salt, and cinnamon. In a medium bowl, whisk yogurt with brown sugar, eggs, oil, molasses, and vanilla. Add wet ingredients and oat mixture to dry ingredients and stir until combined. Spoon batter into muffin cups and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 minutes. Transfer muffins to a rack, brush with honey and let cool completely. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.