Granola Blueberry Muffins & Granola Banana Muffins

| |

This post may contain affiliate links. Please read my privacy policy.

The lovely people over at Cascadian Farms were fabulous enough to send me two boxes of their new Ancient Grains Granola cereal and give me two to give away plus a tote! Before we get to the giveaway there is this delicious recipe for granola blueberry muffins and granola banana muffins I want to show you first.

Granola Blueberry Muffins

After the family sampled Ancient Grains Granola they instantly decided that we needed to make a recipe from it. A short discussion went from granola bars to muffins. Since it is on my food list to make my own muffin recipes, I figured why not!

My son, Chance, quickly stated that these were the BEST blueberry muffins he had ever tasted. Though his idea is he made them. He did all the measuring and mixing while I, of course, directed him with my recipe.

DSC_1041

Since they are teenagers now my goal is to teach them to cook like me but always keeping a few recipes secret. That way when they move out they have to come home to have their favorites.

These are simple muffins to bake and make a quick healthy breakfast on the way to school. In fact, my son was eating one on the way out the door this morning. However, today is my son Tommy Lee’s 17th birthday.

He and I are about to head out to have lunch for just the two of us at the Chinese buffet; that way he will get his fill of sushi. Bake these yummy muffins this Fall.

Granola Blueberry Muffins

Granola Blueberry Muffins & Granola Banana Muffins

Yield: 10 Servings

Ingredients

For Blueberry

  • 2 cups Whole Wheat Flour
  • 1 cup brown sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • 1 cup Ancient Grains Granola cereal
  • 1 cup fresh blueberries
  • 1½ cup buttermilk
  • 2 tablespoons vanilla
  • ⅓ cup olive oil

For Banana

  • 2 cups Whole Wheat Flour
  • 1 cup brown sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • 1 cup Ancient Grains Granola cereal
  • 1 cup fresh cut bananas (about three bananas)
  • 1½ cup buttermilk
  • 2 tablespoons vanilla
  • ⅓ cup olive oil

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In large bowl or bowl of stand mixer, add in two cups whole wheat flour, one cup brown sugar, salt, baking powder, baking soda, cinnamon, and granola. Mix on low for about 30 seconds to one minute. Add in one and half cups of buttermilk, vanilla, and olive oil. Mix for about 1 minute until well incorporated; do not over mix. Add in fruit and mix for about 30 seconds until fruit is distributed.
  3. Line cupcake pan with liners and spray with olive oil cooking spray to help the muffins from sticking to the liners. This is optional. Using a large ice cream scoop, scoop in muffin mix which should be level with top of the cupcake liner. Sprinkle extra granola on top of each muffin and bake for 16 to 18 minutes.
  4. Serve with fresh jam or pumpkin butter.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 3mgSodium: 828mgCarbohydrates: 96gFiber: 8gSugar: 47gProtein: 11g

For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. I’d probably make some kind of yogurt and granola breakfast concoction! I love your idea to add it to muffins though 🙂