Trail Mix 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:

• 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.

Steps:

• In a large bowl, combine the flour, cereal, brown sugar, baking powder and salt. In another bowl, beat the eggs, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the chips, peanuts, raisins and apricots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Place all ingredients in a large bowl; toss to combine. Store in airtight containers.

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
• Whisk the flour, baking soda and salt in a medium bowl.
• Whisk the bananas, yogurt, brown sugar, granulated sugar, oil, vanilla and egg in a large bowl until lightened and smooth. Add the flour mixture to the banana mixture and gently whisk until combined, scraping with a rubber spatula as needed. Fold in 1 cup of the trail mix. Divide the batter evenly into the muffin pan. Top each muffin with a heaping tablespoon of the remaining trail mix.
• Bake until golden brown and a toothpick inserted comes out clean, 16 to 18 minutes. Allow to cool 5 minutes before removing from pan. Serve warm or at room temperature.

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 oven to 375 degrees.
• Mix together flour, baking soda, salt and sugar in a mixing bowl.
• In a separate bowl, whisk the milk, oil, egg and vanilla together until the egg is beaten well.
• Pour the liquid into the flour mixture and stir just enough to combine (it's important not over mix muffins). The batter will be thicker than typical muffin batter, but that's ok. It's also okay if it's a little bit lumpy.
• Stir in the trail mix.
• Spoon the batter into a greased muffin tin, filling the cups most of the way and bake for 25 minutes.
• Turn out the muffins onto a clean kitchen town and let cool for a few minutes before serving.