Try these hearty, granola-topped muffins as an alternative to traditional blueberry or bran muffins for breakfast or a snack. Stir a generous pinch of ground cinnamon or freshly grated nutmeg to the batter, if you like.
- 1 1/2 cup granola
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 2 tablespoons golden flaxseed (ground if desired)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cup unsweetened applesauce
- 1/2 cup milk or non-dairy beverage
- 1/4 cup brown sugar
- 5 tablespoons canola oil
- 2 eggs
- Granola or rolled oats for topping
Preheat the oven to 400°F. Oil a standard 12-cup muffing tin or line it with paper muffin cups. Combine granola, flour, whole wheat flour, flaxseed, baking powder and baking soda in a large bowl. In another bowl, whisk together applesauce, milk, sugar, oil and eggs. Add applesauce mixture to dry ingredients and mix just until combined. Pour batter into muffin tins and fill them 3/4 full. Sprinkle extra granola or rolled oats on top and bake until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Let cool slightly in pan before removing muffins to a cooling rack.
Per serving: 1 muffin, 230 calories (90 from fat), 10g total fat, 1g saturated fat, 40mg cholesterol, 260mg sodium, 31g carbohydrates (3g dietary fiber, 10g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service