Granola Muffins

Granola is one of those foods that I go through phases with. I enjoy making it and eating it, but then I move on to something else. I had made granola a little while ago and still had a jar or two of it sitting around. Definitely time to get that food eaten up. So, granola muffins seemed like a great way to use up my granola. Why is making it into breakfast muffins better than just eating it? ...I guess that once I bake something, I'm forced to eat it. When I'm not on a granola kick, I can easily let the granola languish, becoming just another fixture in my kitchen, cluttering my counter. After all, it doesn't go bad. I've made these muffins twice. The granola muffins call for no egg. The recipe calls for buttermilk, but I used an equivalent amount of yogurt both times with great success. Pick the fruit pieces out of the granola you use for topping, and bury them inside the muffins so they will remain moist; if you leave them on top, they may burn (particularly in my oven). I think this works best with a strongly flavored granola - the last batch I included had dates, which tasted great against the whole wheat. Yogurt Granola Muffin These were great breakfast muffins. They were very moist, even after a few days. Fruit in the granola was best incorporated into the batter, as fruit in the granola sprinkled on top of the muffins scorched a little. The muffins were wheaty but not heavy, and were surprisingly tender thanks to the yogurt. They're sweet, but not too sweet. They tasted healthy, but not too healthy. They were a satisfying breakfast item, and were a good snack as well. Honestly, I don't notice the granola too much except for on top, but I don't think that's a problem. You're eating a whole wheat muffin that's tasty, after all! And that's part of what granola is - whole grains that are tasty.

📖 Recipe