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Granola muffins

Making muffins for breakfast might seem like a lot of work, but it’s really not. These muffins simply require mixing a few wet ingredients into dry and giving them a lazy stir together. As a lumpy mixed muffin batter gives the lightest muffins. They are great as a grab and go breakfast. I most often make them at the weekends when I can have a relaxed breakfast and have several mugs of tea while they are in the oven. This allows me to ease into breakfast awake properly and actually enjoy breakfast rather than just fuelling myself for the day.  

Granola Breakfast Muffins

The muffins are packed with seeds and nuts both within and on top and I do this lazily and easily by using granola. Of course, you need to use a nut and seed granola and you can use one that also contains dried fruits as well if you desire it. Spelt or wholemeal flour gives the muffins body and heft whilst also being incredibly light and moist. Maple syrup imparts a subtle smoky sweetness and I’ve probably said it several times before but maple syrup and nuts are a legendary combo.  

They are best eaten warm from the oven. I can never decide what is my favourite way of eating them. With jam, butter or honey. So naturally of course, since the recipe makes 6 muffins and there are only two of us eating, we get three muffins each so I have one with jam one with butter and one drizzled with honey.  

Below is my recipe check it out and give it a go.  

Muffins for breakfast may seem like a lot of work but these really aren't. It's just a matter of mixing a few dry and wet ingredients together and a lazy whisk together and 20 minutes later you will have warm from the oven muffins. I find these particular useful on lazy weekend mornings as I'm the type of person who likes to have several cups of tea before breakfast and this allows me the time to do that.

Granola Breakfast Muffins

Yields6 Servings

 110 g spelt flour
 1 tsp baking powder
 ¼ tsp fine sea salt
 125 g granola
 150 ml vegetable oil
 2 eggs
 2 tbsp maple syrup
 30 g light brown muscovado sugar

1

Heat oven to 200°C/180˚CFan and line 6 hole muffin tray with paper cases. Combine spelt flour, baking powder, salt and granola (reserve a little for sprinkling over muffins) in large bowl.

2

In jug combine oil, egg, maple syrup, and sugar. Whisk to combine and tip into the dry ingredients. Combine with dry ingredients. Do not over mix. Just enough to combine don’t worry if there are some lumps remaining.

3

Add one heaped tablespoon of batter to each paper case. Sprinkle with remaining granola and bake for 15 - 20 minutes until bronzed and rise.

Ingredients

 110 g spelt flour
 1 tsp baking powder
 ¼ tsp fine sea salt
 125 g granola
 150 ml vegetable oil
 2 eggs
 2 tbsp maple syrup
 30 g light brown muscovado sugar

Directions

1

Heat oven to 200°C/180˚CFan and line 6 hole muffin tray with paper cases. Combine spelt flour, baking powder, salt and granola (reserve a little for sprinkling over muffins) in large bowl.

2

In jug combine oil, egg, maple syrup, and sugar. Whisk to combine and tip into the dry ingredients. Combine with dry ingredients. Do not over mix. Just enough to combine don’t worry if there are some lumps remaining.

3

Add one heaped tablespoon of batter to each paper case. Sprinkle with remaining granola and bake for 15 - 20 minutes until bronzed and rise.

Granola Muffins

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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