Recipe

These Granola Muffins Will Change the Way You Breakfast

By Sage Higgins at SUNY New Paltz

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
Ingredients
  • 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

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