Granola Muffins Recipes

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GRANOLA MUFFINS



Granola Muffins image

These muffins are ludicrously easy to make. It's just a matter of mixing flour, baking soda and a pinch of salt in one bowl; stirring together buttermilk, an egg, vegetable oil and sugar in another; then combining the two. At the end, fold in some granola, though if you wanted to cut out one step, you could add the granola along with the flour in the bowl of dry ingredients. Bake and eat 20 minutes or so after you've taken them out of the oven. You can even measure out all the ingredients the night before, so all you need to do upon waking is stumble into the kitchen, switch on the oven and stir everything together.

Provided by Nigella Lawson

Categories     breakfast, easy, main course

Time 30m

Yield 12 muffins

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
3/4 cup Golden Baker's natural cane sugar or other light brown sugar
1/3 cup vegetable oil
2 cups granola

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.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 14 grams, TransFat 0 grams

GRANOLA BLUEBERRY MUFFINS



Granola Blueberry Muffins image

I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning-success!-Megan Weiss, Menomonie, Wisconsin

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1-1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup granola without raisins, divided
1 large egg, room temperature
1 cup buttermilk
1/4 cup canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 cup fresh or frozen unsweetened blueberries

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.

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

GRANOLA MUFFINS



Granola Muffins image

Great muffin to make for breakfast or anytime. SUPER easy and the kids love it!! I tweaked another recipe that I found posted here...omitting some fat and adding a few other ingredients. They freeze well, too. I used Quaker Natural Granola with Oats, Honey & Raisins because that is what I had on hand. The slivered almonds are really yummy in the muffins. And, I also 'made' my own buttermilk by adding 3 tablespoons of lemon juice to regular skim milk before combining the wet ingredients.

Provided by family5chef

Categories     Quick Breads

Time 35m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
2 1/4 cups whole wheat flour
3 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
3 cups skim milk buttermilk
3 eggs
2 cups light brown sugar
1/2 cup canola oil
1/2 cup low-fat mayonnaise
6 cups granola cereal (with oats, honey & raisins)
1/2 cup dried cranberries (optional)

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.

CRUNCHY GRANOLA MUFFINS



Crunchy Granola Muffins image

Our filling Crunchy Granola Muffins made with organic cinnamon raisin granola can be on the table in only 25 minutes.

Provided by By Deborah Harroun

Categories     Side Dish

Time 25m

Yield 18

Number Of Ingredients 10

2 cups Cascadian Farm® organic cinnamon raisin granola
1 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup packed brown sugar
1 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla

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.

Nutrition Facts : ServingSize 1 Serving

TRAIL MIX GRANOLA MUFFINS



Trail Mix Granola Muffins image

Make and share this Trail Mix Granola Muffins recipe from Food.com.

Provided by Calee

Categories     Quick Breads

Time 45m

Yield 18 serving(s)

Number Of Ingredients 16

1 1/4 cups milk
1 cup granola cereal
1/2 cup brown sugar
1/2 cup melted butter
1/4 cup molasses
1 egg, beaten
1 apple, peeled and grated
2 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup chopped peanuts
1/2 cup raisins
1/2 cup chocolate chips
1/2 cup sunflower seeds
1/4 cup wheat germ

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 MUFFINS



Granola Muffins image

Have a great start to your day with delicious muffins packed with the goodness of granola, raisins and honey.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 7

1 egg
2 cups Original Bisquick™ mix
1 cup granola
1/3 cup raisins
2/3 cup milk
2 tablespoons honey
Additional honey, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Beat egg slightly in medium bowl. Stir in Bisquick, granola, raisins, milk and 2 tablespoons honey just until moistened. Divide batter evenly among muffin cups.
  • Bake about 15 minutes or until golden brown. Immediately remove from pan. Serve warm with additional honey.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 160 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg

GRANOLA OR MUESLI MUFFINS



Granola or Muesli Muffins image

Another from Nigella Lawson's Feast cookbook. You can use granola or muesli interchangeably here. There was more batter than I usually get for a 12 muffin recipe so I kept filling up the cups more and filled them nearly to the top with some batter still left over but not much. The muffins did not rise much so I guess this was the right thing to do. These are tasty little treats that are also good for you. Enjoy!

Provided by invictus

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
3/4 cup light brown sugar
1/3 cup vegetable oil
2 cups granola cereal or 2 cups muesli

Steps:

  • Preheat the oven to 400 degrees. Line a 12 muffin tins with paper linings.
  • Combine the flour, baking soda, and salt in a large bowl.
  • In another bowl whisk together the buttermilk, egg, sugar and oil. Pour this into the dry ingredients and mix lightly to combine.
  • Fold in granola and then divide among the 12 paper lined tins.
  • Bake for 25 minutes or until golden brown. Let cool a bit on a wire rack before serving.

Nutrition Facts : Calories 276.1, Fat 11.8, SaturatedFat 2, Cholesterol 18.4, Sodium 190.8, Carbohydrate 37.1, Fiber 2.2, Sugar 18.4, Protein 5.8

GRANOLA MUFFINS



Granola Muffins image

These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn't get eaten the first day and thaw them in the microwave.

Provided by Martha Rose Shulman

Categories     breakfast, easy, side dish

Time 1h30m

Yield 12 muffins

Number Of Ingredients 12

1 cup granola
1/2 cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large or extra large eggs
1/4 cup mild honey, such as clover
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 16 grams, TransFat 0 grams

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