Best 4 Granola Or Muesli Muffins Recipes

Indulge in a delightful breakfast or snack with these wholesome Granola or Muesli Muffins, a perfect blend of taste and nutrition. Featuring three delectable recipes - Blueberry Burst, Nutty Crunch, and Tropical Twist - these muffins offer a variety of flavors to satisfy every palate. Bursting with the goodness of granola or muesli, juicy blueberries, crunchy nuts, and a hint of tropical fruits, these muffins are a delightful way to start your day or enjoy as an afternoon treat. Packed with fiber, protein, and essential nutrients, they're not just tasty but also a healthy choice for a balanced diet. So, preheat your oven and embark on a culinary journey with these irresistible Granola or Muesli Muffins, sure to become a favorite in your kitchen.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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.

Tips:

Use ripe bananas: Overripe bananas add sweetness and moisture to your muffins, and they also help to bind the ingredients together.
Measure your ingredients accurately: This is especially important for the baking powder and baking soda, as too much or too little can affect the rise of your muffins.
Mix the wet and dry ingredients separately: This will help to prevent overmixing, which can make your muffins tough.
Do not overmix the batter: A few lumps are perfectly fine. Overmixing will make your muffins tough.
Fill your muffin cups only 2/3 full: This will allow the muffins to rise properly without overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Let the muffins cool for a few minutes before eating: This will help them to set and firm up.

Conclusion:

Granola or muesli muffins are a delicious and nutritious way to start your day. They are packed with healthy ingredients like oats, nuts, and seeds, and they are a good source of fiber and protein. These muffins are also easy to make and can be customized to your liking. Whether you prefer granola or muesli, these muffins are sure to be a hit.