Apple Granola Muffins Recipes

CRUNCHY GRANOLA MUFFINS

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
• Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

APPLE GRANOLA MUFFINS

Steps:

• Lightly oil muffin tin for 12 muffins.
• Preheat oven to 350°.
• In a large bowl, add the flours, baking powder, baking soda and all the spices and coconut sugar..
• Add the applesauce, maple syrup and vanilla extract.
• Stir until just blended.
• Add diced apple and granola.
• Mix until just incorporated.
• Fill the muffin cups about 3/4 full.
• Bake at 350° for about 20 to 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
• Remove from oven and cool about 10 minutes.

APPLE GRANOLA MUFFINS

Steps:

• Preheat Oven 375 degrees F.
• Combine Bob's Redmill Quick Cooking Rolled Oats, eggs, sugar, milk, and Canola oil in a bowl and gently mix together.
• In a second bowl combine flour, baking powder, salt and cinnamon and stir together. Add the bowl with the flour mixture to the wet ingredients and gently stir together.
• Stir in the chopped apples and the chopped nuts.
• Top each muffin with the Bob's Red Mill Gluten Free Honey Oat Granola.
• Bake 20 - 25 minutes or until the toothpick test comes out clean.

APPLE-GRANOLA MUFFINS

Steps:

• Heat oven to 400°F.
• Combine first 5 ingredients in large bowl.
• Whisk all remaining ingredients except apples in medium bowl until blended. Add to dry ingredients; stir just until moistened. Stir in apples.
• Spoon into 12 paper-lined muffin cups.
• Bake 15 to 20 min. or until toothpick inserted in centers comes out clean.

APPLE AND GRANOLA BREAKFAST MUFFINS

Steps:

• Preheat oven to 180 C (160 C fan). Line up the 12-hole muffin tin or 6- hole jumbo muffin tin with paper cases (if using jumbo tin, tulip-style cases will work really well). Prepare your apples and once grated, set aside. Place the flour, sugar, cinnamon, dates, raisins and 3/4 of the granola in a large bowl and mix to combine.
• In a small jug or a bowl, mix together olive oil, milk, buttermilk or kefir, eggs and vanilla. Pour the mixture into the dry ingredients and add grated apples (if you have lots of juice from the apples, try to drain some of it before adding them to the mix). Using a spoon or spatula, mix the ingredients to combine. The batter is ready to use, but you can also rest it for 45min- 1 hour, if you'd like, this will produce slightly taller muffins.
• Divide the mixture into prepared muffin tin, then sprinkle on top with the remaining granola. Bake for 25-30 minutes until golden brown, or until inserted in the middle skewer comes out clean. Enjoy!

GRANOLA APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Prepare muffin tins with paper muffin cups (makes about 18 muffins)
• Pour granola into a large mixing bowl. Break up any large pieces of granola-- I like to firmly pat on the granola with the bottom of a metal measuring cup. Add the all purpose flour, whole wheat flour, flax seed, baking powder and baking soda.
• In a separate smaller bowl mix the applesauce, milk, sugar, and eggs (please note original Whole Foods recipe calls for oil but it is omitted in this recipe)
• Add the wet ingredients to the dry and stir until just combined. Fill muffin tins 2/3 full. I use a 1/4 cup measuring cup to fill each muffin cup evenly. Sprinkle oats on top.
• Bake for 20 -22 minutes.
• Cool on a wire rack before serving.

APPLE PIE GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread oats onto a 10x15-inch jelly roll pan.
• Bake oats in the preheated oven until toasted, 10 to 12 minutes.
• Combine toasted oats, apples, pecans, butter, brown sugar, and cinnamon in a large bowl until evenly combined; spread onto jelly roll pan.
• Bake in the oven for 15 minutes. Stir raisins into granola and continue baking, stirring every 10 minutes, until oats granola is evenly browned, 20 to 25 minutes more. Cool granola to room temperature and stir until crumbly. Store granola in a tightly covered container in the refrigerator.