Granola works great: on top of yogurt, on baked fruit as a crisp topping, in a fruit salad, muffins, with milk, making homemade granola bars, or I just consume copious amounts out of it from the pantry.
This granola muffin recipe is amazing! It must start out with GOOD granola though. The granola is the star of the show. Using fresh or frozen blueberries added additional liquid to the original recipe, so dried blueberries need to be used per the instructions. Or, the liquid amount needs reduced by about 3 tablespoons.
If you don’t have dried fruit, it can be removed from the recipe and still be successful. I have made these using whole wheat and using white whole wheat flour which both work well. As a personal preference, the family likes the white whole wheat flour just a little bit better.
This recipe is an adaptation of my pancake recipe. I have been working on other recipes based on it as well that will be coming up soon! The ratio of the ingredients is the same and starts with 2 cups of flour, 1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt. 2 cups of buttermilk for pancakes or reduce to 1 and 1/2 cups for muffins. 2 eggs for pancakes, 3 eggs for waffles, 0 for muffins. 3 Tb. melted butter for pancakes, 6 Tb. butter for waffles, 1/3 cup oil for muffins – or substitute applesauce.
Instead of using blueberry granola with dried blueberries, there are a hundred other ways to use this recipe:
You could use a Maple Granola with dried cherries.
Chocolate Granola with mini chocolate chips.
Cranberry Granola with 1 tsp. orange zest.
Honey Granola with pumpkin puree substituted for some of the oil.
Tropical Granola with dried pineapple bits.
Regular Granola with raisins and 1 tsp. cinnamon.
- 2 cups (8 ounces) white whole wheat or whole wheat flour
- ¾ (5.7 oz) cup brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup (3.5 oz.) Granola
- ½ cup dried blueberries
- 1 and ½ tsp. vanilla extract
- ⅓ cup coconut oil, melted and cooled to room temperature(or canola oil)
- 1 and ⅓ cups milk
- 4 tsp. lemon juice (fresh or bottled)
- ½ cup granola
- Preheat oven to 400 degrees.
- Line a muffin pan with muffin liners or spray with baking spray.
- In a great big bowl, mix the dry ingredients: flour, brown sugar, salt, baking powder, baking soda, cinnamon (optional), granola and dried blueberries.
- In a medium bowl, mix the wet ingredients: vanilla, applesauce (or oil), milk and lemon juice.
- Add the wet ingredients into the dry ingredients. Fold until just combined. Do NOT overmix.
- Divide between the 12 muffin wells. They can be filled all the way to the top.
- Sprinkle extra ½ cup granola on top of each muffin. Press gently to adhere to the batter.
- Bake for 14-17 minutes. To test for doneness, insert a toothpick into the center and it should not have any batter stuck to it.
- Cool on a wire rack. After 10 minutes, remove the muffins from the pan and cool directly on the rack.
Please weigh the flour for best results. If the flour cannot be weighed, spoon the flour out of the container into a measuring cup.