This recipe is a spin-off of my mother’s and, in a way, I felt like she was passing the torch of health down to me when she taught me how to make these granola muffins. Once I began making these, I fell in love with the feeling of creating food for myself and others that I knew was actually good for me. In order for me to develop a healthier view of food, I realized that I needed to see where these creations started, from scratch, which is where these granola muffins come into play. Feel free to make this recipe your own, just as I have.
Raspberry Fields Granola Muffins
- Prep Time:20 Minutes
- Cook Time:16-18 Minutes
- Total Time:40 Minutes
- Servings:12 Muffins
- 2 cup whole wheat flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 2 cup Raspberry Fields Farm Granola, divided
- 1 teaspoon vanilla
- 1/3 cup softened butter
- 1 1/2 cup buttermilk
Preheat the oven to 400° F. Line a muffin tray and grease your paper baking cups.
Mix together your dry ingredients with one cup of granola.
In a separate bowl, whisk together the buttermilk, butter, and vanilla.
Pour your wet ingredients into your dry ingredients. Stir to combine.
Spoon the batter into the lined muffin cups, nearly filling them.
Sprinkle the muffins with the remaining granola. Go ahead and be generous with it.
Bake for 16-18 minutes. Use a toothpick to see if they’re cooked all the way through.
Remove those gorgeous muffins from the oven and let them cool for a few minutes, even though they look delicious. Serve em’ warm and with jam (or whichever way you prefer).