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
  • Easy


  • 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
Photo by Sage Higgins
  • Step 1

    Preheat the oven to 400° F. Line a muffin tray and grease your paper baking cups.

    Photo by Sage Higgins
  • Step 2

    Mix together your dry ingredients with one cup of granola.

    Photo by Sage Higgins
  • Step 3

    In a separate bowl, whisk together the buttermilk, butter, and vanilla.

    Photo by Sage Higgins
  • Step 4

    Pour your wet ingredients into your dry ingredients. Stir to combine.

    Photo by Sage Higgins
  • Step 5

    Spoon the batter into the lined muffin cups, nearly filling them.

    Photo by Sage Higgins
  • Step 6

    Sprinkle the muffins with the remaining granola. Go ahead and be generous with it.

  • Step 7

    Bake for 16-18 minutes. Use a toothpick to see if they’re cooked all the way through.

    Photo by Sage Higgins
  • Step 8

    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).

    Photo by Sage Higgins