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These 100% whole grain, naturally sweetened muffins make a perfect portable breakfast or healthy afternoon snack!
I first made these granola muffins back when it was summer and warm and glorious out. My girlfriends and I had a spa date to celebrate one of my friends finishing her masters degree. Yes, we know how to party!
And I thought we’d probably want a little snack by the pool, so I packed us some healthy muffins. Given that we would be in bathing suits and freshly lathered with all the yummy smelling soaps and lotions, I thought something on the lighter side was in order.
These granola muffins fit the bill! They are wholesome and delicious and part of any good detox routine. Except we were re-toxing with the mimosas we enjoyed poolside – whoops!
100% whole wheat, naturally sweetened, no butter or oil, just some granola goodness in muffin form. I use my 5-ingredient granola but you can use your favorite homemade or store-bought variety. (And yes, I know it seems strange to stir crunchy granola into a muffin batter, but the granola will soften as it bakes and add such a great flavor to the muffins.) These are great for breakfast, brunch or an afternoon snack! They freeze great, too, and make hectic mornings a breeze – just grab and go!
But I’m going to try my best to snag five quiet minutes, sit on the porch with one of these tasty, healthy muffins, close my eyes and pretend I’m back at the spa. Sigh… so lovely.
Hope you can find a few minutes to savor these muffins, too. Enjoy!
Healthy granola muffins
These easy, wholesome muffins make a perfect portable breakfast or healthy afternoon snack!
- 1 1/2 cups white whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt (I use fat-free plain yogurt)
- 1/2 cup applesauce
- 1/2 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups granola (homemade or store bought)
- Preheat oven to 400. Line a muffin tin with muffin liners. I also spray mine with cooking spray so they don’t stick. (Especially since this recipe doesn’t have butter or oil.)
- Mix the dry ingredients (flour, baking soda and salt) in a large bowl.
- In a separate bowl, mix the wet ingredients (yogurt through vanilla extract). Stir well to combine.
- Add the wet ingredients to the dry and stir to combine. Fold in the granola but be careful not to overmix.
- Pour the batter into prepared muffin tins, filling about 2/3 full.
- Bake at 400 for 20-25 minutes, until done.
These muffins, like most, freeze beautifully! Keep some on hand for hectic mornings or a portable afternoon snack.
|Amount Per Serving||As Served|
|Calories 186kcal Calories from fat 49|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|