Granola Muffins Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin generously with cooking spray.
• Microwave the honey for 20 seconds. (This will make it easier to stir into the granola.)
• In a medium bowl, combine the oats, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
• Divide the granola equally among the muffin cups and press down and up the sides of each cup with a measuring cup or shot glass to create a cup shape.
• Bake until the granola cups are golden brown, 12 to 15 minutes. Remove from the oven and, if needed, immediately reshape the center wells by pressing the measuring cup or shot glass into each cup. Let the granola cups cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
• Fill each granola cup with yogurt and fresh fruit and serve. Or store the cooled granola cups in an airtight container for up to 1 week.

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.

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.

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.

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.

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.

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.

Steps:

• In a medium-sized bowl, mash a ripened banana until mostly smooth.
• Add honey and vanilla, stir.
• Add salt, cinnamon, and oats. Mix well.
• Press 2 tablespoons of mix into each cup, form a cup-shape.
• Refrigerate 1 hour and preheat oven to 350ºF (180ºC).
• Bake granola cups for 30 minutes.
• Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings.
• Enjoy!