Granola Muffins
Updated April 10, 2023
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup granola
- ½cup low-fat milk
- 1cup golden raisins
- 1cup whole wheat flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 2large or extra large eggs
- ¼cup mild honey, such as clover
- ½cup buttermilk or plain low-fat yogurt
- ¼cup canola oil
- 1teaspoon vanilla extract
Nutritional analysis per serving (12 servings)
207 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
Sift together whole wheat flour, baking powder, baking soda, and salt.
- Step 3
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
- Step 4
Spoon into muffin cups, filling each about ¾ full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
- Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I love these muffins! Add the oil first, then use the same measuring cup to add the honey and the honey just slides out of the measuring cup like a dream.
Loved this recipe-after reading the comments, I added cinnamon and 2 tablespoons of sugar. The crumb on these muffins was delightful and love that they’re whole grain.
I love just about every recipe from Martha but these were not a hit in my family.
I'm always looking for healthy muffins that are not too difficult to make. I did, as others had recommended, added 1 t cinnamon and 1/2 t ginger, cranberries instead of raisins. Since the batter was thin I added 3 T ground hemp seed. I used King Arthur's Golden Wheat Flour instead of whole wheat flour. I won't soak the granola next time as it turned into a pile of mush/no crunch left and I don't understand the need to soak it. We do like the muffins and I will make them again.
I bumped up spices adding 1 t cinnamon 1/2 ground ginger. I used dried cranberries because it’s what we had. Flavor was good but I need to quit trying “healthy”muffins. I think I just don’t like all wheat flour.
I love these! Hearty whole wheat, oat and fruit packed bread that is not too sweet. Delicious hot with a good salted butter ❤️ I drain the granola and the dried fruit before adding to the batter. It does rise nicely, but not super high. It does not quite make a dozen. I doubled the recipe and it made a dozen plus a small bundt. The little bundt came out beautiful, so I might make all little bundts next time.