Granola Breakfast Muffins
Try these delicious recipes from the Wholesome Cook
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Preparation time
5 mins
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Cooking time
30 mins
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Skill level
easy
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Serves
6
Method
Preheat the oven to 180°C.
Line 10 holes of a muffin tin or 6 holes of a meat pie tin with muffin cases. In a large bowl whisk eggs.
Add banana and mash well. Add melted butter (or coconut oil), milk and vanilla extract. Whisk with a fork to combine.
In another bowl, combine dry ingredients and mix well. Stir the wet ingredients into the dry ingredients with a spoon until just combined, being careful not to over mix.
Spoon into the prepared muffin tin and bake for 25-30 minutes, until a skewer inserted into the middle comes out clean and the tops have turned golden brown.
Cool on a wire rack. Store cooled muffins in an airtight container in the fridge or freeze.
Ingredients
- 125g butter, melted (or you can use melted coconut oil)
- 2 tbsp milk of your choice
- 1 tsp vanilla extract
- 2 large eggs
- 1 ripe banana
- 100g Jordans Blueberry and Coconut Low Sugar Granola
- 100g self-raising flour
- 1 tsp cinnamon powder
- 75g raw sugar
Low Sugar Granola
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