Crunchy Granola Muffins

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

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.

• Enjoy more muffin recipes in our Muffin Mania category.