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Breakfast Granola Muffins

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I love granola, but my kids, not so much. Since I love it so much, but don’t eat it all the time, I’ll get a stockpile of granola if I’m not careful. When life gives you too much granola, you should make Breakfast Granola Muffins.

If you’re paying attention, I made a lot of muffins. They are all part of my meal prep for the week. Sometimes I’ll make two batches of muffins and they are always gone by mid-week. It doesn’t matter what kind they are, they don’t last long.

This recipe is easy; it’s a one-bowl recipe. I don’t do tedious, difficult, or time-consuming. None of that has a place in my house.

Breakfast Granola Muffins

I rarely write a recipe where there can’t be substitutions – this recipe is no different.

If you are on a specialized diet, it’s possible to sub in and out different ingredients.

  • Milk: Substitute plant-based milk
  • Granola: Use any granola you have on hand
  • Flour: Use all all-purpose flour if that’s all you have. You can also sub out white whole wheat flour for regular whole wheat flour.
  • Oil: Use what you have. Olive oil would add a nice depth to this recipe.

For more muffin ideas:

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Breakfast Granola Muffins

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  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

1 ripe banana, mashed

1/3 cup canola oil

1 large egg

1/2 cup 2% milk

2 tablespoons orange juice

2 teaspoons vanilla extract

1/3 cup dark brown sugar

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon table salt

1 cup granola, divided

Instructions

Preheat oven to 400°F and either spray a 12 count muffin tin with non-stick spray or use muffin liners.

In a large mixing bowl, add the mashed banana, oil, egg, milk, orange juice, vanilla, and sugar and mix together.

On top of the wet ingredients, add flours, baking powder, and salt – stir those together on top to mix in the baking powder and salt and then mix with the wet ingredients.

Stir in 1/2 cup granola to the batter.

Spoon batter evenly into muffin tins and sprinkle the remaining granola on the muffins.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and the tops are a light golden brown.

Let cool before eating.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes