Granola Muffins
Start your day with a wholesome and flavorful treat by baking these irresistible Granola Muffins! Packed with the natural sweetness of ripe bananas and honey, these muffins boast a crunchy granola twist both inside and on top, making them the perfect balance of moist and textured. Subtly spiced with warm cinnamon and made with simple pantry staples, this recipe is as easy as it is satisfying, coming together in just 35 minutes from start to finish. Whether you're meal-prepping for busy mornings, looking for a healthy snack on the go, or serving up a cozy brunch delight, these muffins are guaranteed to please. Plus, they store beautifully, so you can enjoy their nutritious goodness all week long!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1.25 cups Granola
- 1 cup Mashed ripe banana
- 0.5 cups Honey
- 0.5 cups Milk
- 0.33 cups Vegetable oil
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.25 cups Optional granola (for topping)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
Stir in the granola, ensuring it is evenly distributed throughout the dry ingredients.
In a separate bowl, combine the mashed banana, honey, milk, vegetable oil, egg, and vanilla extract. Whisk until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; some lumps in the batter are okay.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a small amount of additional granola on top of each muffin if desired for extra crunch.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
