Granola Muffins Recipes

GRANOLA MUFFINS

Steps:

• Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
• Sift together whole wheat flour, baking powder, baking soda, and salt.
• In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
• Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

GRANOLA MUFFINS

Steps:

• Heat oven to 400 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine the flour, baking soda and salt. In a small bowl whisk together the buttermilk, egg, sugar and oil. Pour liquid mixture into dry mixture and stir just until combined; do not overmix. Add granola and stir just until blended.
• Divide batter evenly among muffin cups. Bake until risen and golden brown, about 25 minutes. Carefully remove muffins from pan and place on a rack until cool enough to handle. Serve warm.

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 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.

GRANOLA MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
• Combine the flour, baking soda, salt and cinnamon in a large bowl.
• In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
• Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
• Divide batter among the 36 muffin cups, filling almost to the top.
• Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.

TRAIL MIX GRANOLA MUFFINS

Steps:

• In mixing bowl combine milk, granola, sugar, butter, molasses, egg and apple blend well.
• In large bowl combine remaining ingredients.
• Add milk mixture and stir just until dry ingredients are moistened.
• Spoon into 18 lined or greased muffin cups.
• Bake at 400 for 20 minutes.

GRANOLA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

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.