I want to start a new trend, the granola muffin! Granola bars are so last year. There’s something wonderful about the simplicity of granola. These granola muffins can be an quick grab and go breakfast or an easy snack during the work day. Another reason I love granola, it is very easy to customize. The easier it is to switch out one ingredient for another the more friendly the recipe will be for your elimination phase.
You can by all means (and I encourage you if you can) follow my recipe to a T. These ‘muffins’ are packed with fiber from the nuts and seeds and the honey gives it a perfect touch of sweet. The honey also gives them a nice chew. If you find there is something in the ingredients list that you don’t tolerate well or that you just don’t like simply switch it out for something at the same measurement. I know my mother hates walnuts, so for her she might start off her muffins with a cup of almonds instead, see what I mean?
Getting homemade granola bars to hold together can be tough. It can be easy to fall into the trap of cutting the bars too early. Leaving you with a crumbled granola for your yogurt instead of an on the go bar. I wanted to resolve that issue! By using the muffin tin it made it easier to let the granola sit without wanting to greedily cut into them as soon as they come out of the oven. It also easily portions them out without having to try and cut them evenly. I let these guys cool on a wire rack to room temperature and then place them into the fridge for two to three hours. This will guarantee you a solid granola muffin!
- I used silicone muffins cups for this recipe which made the release of the muffins very easy once they were cool. If you use the paper wrappers they may rip as you unwrap but they will still be just as delicious. (These things are life changing. If you’d like to get some of these muffin cups you can find them here).
- Be sure to pack the granola mixture tight into the tins. I used the bottom of a small cup to really push down on the individual muffins.
- Once the muffins are cool you can wrap them in plastic wrap to quickly throw into lunches or the muffins can be wrapped and frozen for up to three months.
- If you don’t want to make muffins, you can line an 8×8 pan with parchment and follow the same instructions to make bars! Just wait to cut them until they are completely chilled.
I’d love to see you’re very own granola muffins! Feel free to post them on Instagram with the tag #ocdkitchenrecipes so I can take like and comment back! If you make any food substitutions or have any ideas for flavor combinations feel free to share with the class. Personally, I think I want to try a peanut butter and chocolate combo next. Don’t forget to subscribe!
- 1 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/3 cup sunflower seeds
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/3 cup dried blueberries
- 1 cup shredded unsweetened coconut
- 3 tbsp chia seeds
- 2 tbsp hemp seeds
- 2 tbsp flax meal
- 3 tbsp coconut oil
- 1/2 cup honey
- Preheat oven to 350 F
- Line a muffin tin with paper or silicone liners
- Combine the walnuts, pecans, sunflower seeds, cranberries, raisins, dried bluberries, unsweetened coconut, chia seeds, hemp seeds, and flax meal in a large mixing bowl.
- In a separate microwave safe bowl place the coconut oil. MIcrowave for 30 seconds or until coconut oil is melted. Whisk in honey until combined.
- Pour the wet ingredients into the dry ingredients and fold together until evenly combined
- Transfer into muffin tin
- Take the bottom of a small glass and use it to help press down contents of muffin tin into a compact even layers
- Bake for 15 minutes, or until golden brown on the edges
- Allow pan to cool completely on a wire rack then place in refrigerator to chill for two to three hours until chilled
- -I used silicone muffins wrappers for this recipe which made the release of the muffins very easy once they were cool. If you use the paper wrappers they may rip as you unwrap but they will still be just as delicious.
- -Be sure to pack the granola mixture tight into the tins. I used the bottom of a small cup to really push down on the individual muffins.
- -Once the muffins are cool you can wrap them in plastic wrap to quickly throw into lunches or the muffins can be wrapped and frozen for up to three months.
- -If you don't want to make muffins, you can line an 8x8 pan with parchment and follow the same instructions to make bars! Just wait to cut them until they are completely chilled.