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    Home » Recipes » Vegan Baking and Sweets

    Crunchy Granola Muffins

    Published: Dec 14, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    It's back to the 1960s with these hearty (but not heavy) crunchy granola muffins! Use your favorite homemade or bulk-purchased granola for these easy vegan muffins. If you want to do the from-scratch route, try our Classic Crunchy Granola — a perfect fit! These make a nice breakfast, on-the-go snack, and are fabulous with a cup of coffee or tea on a cold day. Photos by Evan Atlas.

    Crunchy Granola Muffins recipe

    Crunchy Granola Muffins

    These hearty muffins make a nice breakfast, on-the-go snack, and are fabulous with a cup of coffee or tea on a cold day.
    5 from 1 vote
    Print Pin Rate Email
    Course: Muffin
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Granola Muffins, muffins recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 207kcal
    Author: Veg Kitchen

    Ingredients

    • 2 cups whole wheat pastry flour
    • 2 tablespoons wheat germ or ground flaxseeds
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ⅓ cup natural granulated sugar
    • 1 cup applesauce
    • 2 tablespoons safflower oil
    • ⅓ cup plain or vanilla nondairy milk or as needed
    • 1 teaspoon vanilla extract
    • 1 cup granola divided
    • ½ cup chocolate chips optional
    • ¼ cup raisins dried cranberries, or dried cherries, optional
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 degrees F.
    • Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
    • Make a well in the center of the flour mixture and pour in the applesauce, oil, and enough nondairy milk to make a smooth, stiff batter. Stir together until thoroughly combined.
    • Stir in ⅔ cup of the granola, followed by the optional chocolate chips and dried fruit. Using dried fruit is recommended if your granola doesn’t contain any.
    • Divide the batter among 12 foil-lined muffin tins.
    • Sprinkle the remaining granola evenly over the tops of the muffins.
    • Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a knife inserted into the center of one tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.

    Nutrition

    Calories: 207kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 172mg | Potassium: 171mg | Fiber: 3g | Sugar: 13g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Vegan Crunchy Granola Muffins

    Crunchy Granola Muffins recipe

    • Enjoy more muffin recipes in our Muffin Mania category.

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    Reader Interactions

    Comments

    1. Aimee Brimmer says

      October 24, 2017 at 3:53 pm

      5 stars
      These are REALLY yummy! I used Nature's Path Pumpkin Flax Granola. I didn't add the raisins this time, but think I will next time around. I also forgot to add the granola on top, but they were still amazing. They aren't super sweet, which I appreciate. My whole family enjoyed them. Thank you. 🙂

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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