Pumpkin Spice Granola Muffins

Pumpkin Spice Granola Muffins

These hearty, crunchy granola muffins are simple to make and are a perfect weekday breakfast for the whole family!
Pumpkin Spice Granola Muffins | The Chef Next Door
I'm always looking for new breakfast ideas, especially ones that are good for busy weekday mornings. I want them to be delicious, but also hearty and healthy. They need to get me, and my kids, through the morning without being hungry, and give us plenty of energy. 

One of my favorite quick breakfasts is yogurt topped with granola and berries, so I decided to do something a bit different with my granola. I made granola muffins! I wasn't sure how the granola would do when baked, but it came out fabulous! I love the added crunch it gives the tender muffins.

Pumpkin Spice Granola Muffins | The Chef Next Door

The secret to keeping these muffins so soft and tender is definitely the yogurt. It really makes them light and fluffy, while also adding extra protein and calcium. The Pumpkin Flax Seed Granola also adds protein, plus fiber and whole grains. So basically what I'm trying to tell you is these muffins taste amazing and are good for you too! In my eyes they are a win-win for parents and kids alike.

Are you ready to get baking?

Pumpkin Spice Granola Muffins
Author: Sarah Bates | The Chef Next Door
Makes 12 muffins
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1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk 
1 egg
2/3 cup light brown sugar
1/3 cup Stonyfield Smooth & Creamy Plain Yogurt
1 teaspoon pure vanilla extract
2 cups Nature's Path Organic Pumpkin Flax Granola

Preheat the oven to 375 degrees. Spray a 12-cup muffin pan with non-stick baking spray and set aside.

In a large bowl whisk together the flour, baking soda and salt. In a medium bowl whisk together the milk, egg, brown sugar, yogurt and vanilla. Pour the wet ingredients into the dry and stir just until combined. Fold in the granola until blended.

Using a cookie scoop, divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and they spring back when lightly touched, about 30 minutes. 

Allow the muffins to cool in the pan for 10 minutes, then carefully remove them and place on a wire rack to cool completely. Serve immediately. Leftovers can be stored in an airtight container for up to one week.

Bon App├ętit!

Pumpkin Spice Granola Muffins | The Chef Next Door
I am honored to be a member of the Stonyfield Clean Plate Club! This post was created in partnership with both Stonyfield and Nature's Path, however, all opinions, as always, are my own.

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