GRANOLA AND APPLESAUCE MORNING MUFFINS
Try these hearty, granola-topped muffins as an alternative to traditional blueberry or bran muffins for breakfast or a snack. Stir a generous pinch of ground cinnamon or freshly grated nutmeg to the batter, if you like.
Time 40m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- Oil a standard 12-cup muffing tin or line it with paper muffin cups.
- Combine granola, flour, whole wheat flour, flaxseed, baking powder and baking soda in a large bowl.
- In another bowl, whisk together applesauce, milk, sugar, oil and eggs.
- Add applesauce mixture to dry ingredients and mix just until combined.
- Pour batter into muffin tins and fill them 3/4 full.
- Sprinkle extra granola or rolled oats on top and bake until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
- Let cool slightly in pan before removing muffins to a cooling rack.
Nutrition Facts : Calories 230 calories, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 40 milligrams, Sodium 260 milligrams, Carbohydrate 31 grams, Protein 6 grams
GRANOLA MUFFINS
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
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.
GRANOLA OR MUESLI MUFFINS
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
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 BLUEBERRY MUFFINS
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
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
WHOLE FOODS GRANOLA MUFFINS
Make and share this Whole Foods Granola Muffins recipe from Food.com.
Provided by jbsaltz
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Combine first 5 ingredients.
- Whisk together remaining ingredients in separate bowl.
- Add dry and wet mixtures and mix until just combined.
- Fill muffin tins until about 3/4 full.
- Bake 18-20 minutes or until tester comes out clean.
- Let cool before serving.
Nutrition Facts : Calories 252.1, Fat 10.6, SaturatedFat 1.8, Cholesterol 35.9, Sodium 209.8, Carbohydrate 33.6, Fiber 2.8, Sugar 7.6, Protein 6.6
More about "whole foods granola muffins recipes"
BUTTERMILK GRANOLA MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (55)Total Time 21 minsServings 12Calories 269 per serving
- Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups., Whisk together all of the dry ingredients, including the granola., In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey., Pour the liquid ingredients into the dry ingredients, stirring just to combine., Spoon the batter into the prepared muffin cups, filling them nearly full.
- A slightly heaped muffin scoop of batter is the right amount., Sprinkle the tops of the muffins with additional granola, if desired., Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean., Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool.
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