Granola Breakfast Muffins
Try this Granola breakfast muffins recipe.
Try this Granola breakfast muffins recipe.
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1/4 cup hot water
- 25 g sunflower seeds
- 1/2 tsp apple cider vinegar
- 250 g self raising flour
- 150 g tiger nut flour (or sub more s/r flour)
- 160 g granola
- 25 g sultanas
- 25 g almond slivers
- 200 g dates pitted
- 100 ml dairy free yoghurt
- 250 ml dairy free mylk (i used soya)
- 100 ml oil
- 100 g courgette finely grated
- 100 g blueberries
- Carbohydrate 25.3934952784837 g
- Cholesterol 0 mg
- Fat 9.00448915343217 g
- Fiber 2.72871111920469 g
- Protein 3.61770777781286 g
- Saturated Fat 0.845690703982292 g
- Serving Size 1 1 muffin (67g)
- Sodium 179.258453703778 mg
- Sugar 22.664784159279 g
- Trans Fat 0.542759158311201 g
- Calories 192 calories
Step-by-step
- Preheat oven to 180°c and line 18 muffin tins with cases.
- In a large bowl, mix self raising flour, tiger nut flour, cinnamon and granola. Add sunflower seeds, sultanas and almond slivers and stir well, saving a few for topping.
- In a medium size bowl, mix dairy free yoghurt with apple cider vinegar. Add in soy milk, vanilla and oil and stir well.
- In a food processor, blend dates with hot water until it forms a thick paste.
- Add grated courgette and date paste to the wet ingredients and stir well.
- Add wet ingredients to the dry mix and stir briefly to combine.
- Add in blueberries, saving a few for toppings.
- Fill cases to the top and sprinkle with remaining seeds, nuts and berries.
- Bake for 28-30 minutes, until golden.
Granola Breakfast Muffins: A Busy Mom's Secret Weapon
Mornings in our house can be a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their shoes on the right feet, breakfast often gets squeezed to the sidelines. But breakfast is the most important meal of the day, right? That's where these granola breakfast muffins come in—my secret weapon for a quick, healthy, and delicious start to the day. These muffins are packed with wholesome ingredients, satisfying enough to keep everyone full until lunchtime, and remarkably easy to prepare ahead of time.
I stumbled upon this recipe while searching for a way to use up some leftover granola. I'm a big believer in reducing food waste, and this recipe does just that while creating a delightful treat. The beauty of this recipe is its versatility. Feel free to experiment with different nuts, seeds, and dried fruits to customize it to your taste. One day I might add chopped walnuts and cranberries, while another day it might be pecans and raisins. The possibilities are endless! And the best part? They're incredibly forgiving. If you don't have tiger nut flour, simply use more self-raising flour. Don't have dairy-free yogurt? Regular yogurt works just as well.
The process of making these muffins is surprisingly simple. I usually make a double batch on the weekend and store them in the fridge. Then, grabbing a couple of muffins from the fridge in the morning is a lifesaver. They're perfect for grabbing on the go, and my kids love them. It's a win-win!
Beyond the Breakfast Table:
These granola muffins aren't just limited to breakfast. They’re fantastic as a healthy snack, a post-workout treat, or even a dessert option. The combination of the crunchy granola, the moist texture from the courgette, and the sweetness of the dates creates a balanced flavor profile that's both satisfying and not overly sweet. I’ve even packed them for picnics and day trips – they hold up surprisingly well!
Tips and Tricks:
•Make it your own: As mentioned, feel free to experiment with different ingredients. Add chocolate chips, shredded coconut, or even chopped apples for extra flavor and texture. •Prep ahead: Make the batter the night before and store it in the fridge. This will save you valuable time in the morning. •Freeze for later: These muffins freeze beautifully. Wrap them individually in plastic wrap and then place them in a freezer bag for long-term storage. •Portion control: Muffins are naturally portion-controlled, making them ideal for mindful snacking.
These granola breakfast muffins are more than just a recipe; they’re a testament to the power of simple ingredients and a little bit of creativity in the kitchen. They represent a small act of self-care amidst the chaos of everyday life, a moment of peace and nourishment amidst the rush. They are a comforting embrace, a quiet promise of a good start, a small victory against the tyranny of the morning rush. So next time you're short on time but craving a healthy and delicious breakfast, reach for these muffins. They are a delicious remedy for those stressful mornings and a symbol of nourishing oneself in the midst of busy life.
Ingredients I use: The ingredients listed in the recipe are what I usually use, but you can experiment. The beauty of this recipe is its flexibility, so feel free to adapt it to your preferences and what you have on hand. Remember that small substitutions can bring a world of difference!
