Trail Mix Granola Muffins
Packed with wholesome ingredients, Trail Mix Granola Muffins are the perfect grab-and-go breakfast or snack for busy days. These muffins combine the hearty crunch of granola, the natural sweetness of dried cranberries, and the richness of chopped nuts, with an optional touch of chocolate for added decadence. Fragrant cinnamon and a hint of vanilla bring warmth and balance to every bite, while the moist, fluffy texture makes them irresistibly satisfying. Ideal for hiking trips, lunchboxes, or a cozy morning treat, these muffins come together in just 15 minutes of prep time and bake to golden perfection in 20 minutes. Whether you’re fueling an active day or indulging in a wholesome snack, these lightly sweet, nutrient-packed muffins deliver both flavor and convenience. Keywords: trail mix muffins, granola muffins, healthy breakfast ideas, easy muffin recipes, snack on the go.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granola (store-bought or homemade)
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Brown sugar
- 2 large Eggs
- 0.75 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Chopped nuts (e.g., almonds, walnuts, or cashews)
- 0.25 cup Chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granola, baking powder, baking soda, salt, cinnamon, and brown sugar.
In a separate medium-sized bowl, beat the eggs and whisk in the milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the dried cranberries, chopped nuts, and optional chocolate chips to evenly distribute them throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
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 about 5 minutes before transferring them 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.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 21.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 192 mg | 4% | |
*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.
