Whole Foods Granola Muffins
Start your day right with these wholesome and delicious Whole Foods Granola Muffins, packed with hearty rolled oats, whole wheat flour, and your favorite granola blend. Naturally sweetened with maple syrup or honey and boosted with the goodness of unsweetened applesauce, these muffins are a guilt-free indulgence perfect for breakfast, snacks, or even dessert. Customizable with a medley of crunchy nuts and chewy dried fruits, this healthy muffin recipe offers endless flavor possibilities. Lightly spiced with cinnamon and baked to golden perfection, these muffins are moist, satisfying, and easy to make in just 35 minutes. Perfect for meal prep or a grab-and-go option, these granola muffins are a must-try! Keywords: Whole Foods Granola Muffins, healthy muffin recipe, granola breakfast muffin, customizable muffin recipe, maple-sweetened muffins.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Sea salt
- 1 cup Granola (your favorite variety)
- 0.5 cup Chopped nuts (optional, such as almonds, pecans, or walnuts)
- 0.5 cup Dried fruit (such as raisins, cranberries, or chopped apricots)
- 2 large Eggs
- 0.75 cup Unsweetened applesauce
- 0.5 cup Maple syrup or honey
- 1 teaspoon Vanilla extract
- 0.25 cup Melted coconut oil (or another neutral oil)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with liners or grease it with a little coconut oil.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, cinnamon, and sea salt. Stir to mix evenly.
Add the granola, chopped nuts (if using), and dried fruit to the dry mixture. Stir well to distribute the ingredients evenly.
In a separate bowl, whisk together the eggs, unsweetened applesauce, maple syrup or honey, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 499.9 g | 182% | |
| Dietary Fiber | 60.2 g | 215% | |
| Total Sugars | 199.1 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 533 mg | 41% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3285 mg | 70% | |
*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.
