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Recipe for Maple and Cranberry Granola Muffins (Dairy Free) // FoodNouveau.com
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Maple & Cranberry Granola Muffins

These festive Granola Muffins make for a delightful, just-sweet-enough, good-for-you breakfast muffin you should enjoy year-round.
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings 12 muffins
Author Marie Asselin, FoodNouveau.com

Ingredients

  • 1/2 cup 63 g all-purpose flour
  • 1/2 cup 65 g whole wheat flour
  • 1 cup 80 g old-fashioned oats
  • 1/2 cup 100 g granulated maple sugar, or regular granulated sugar
  • 1 tsp 5 ml baking powder
  • 1/2 tsp 2 ml baking soda
  • 1/2 tsp 2 ml kosher salt, or fine sea salt
  • 1 cup 250 ml milk
  • 2 eggs
  • 1/4 cup 60 ml walnut oil, or canola oil
  • 1 tsp 5 ml pure vanilla extract
  • 3/4 cup 80 g fresh cranberries, or frozen unthawed cranberries, each berry cut in half
  • 1/2 cup 65 g dried cranberries, coarsely chopped if whole
  • 1/2 cup 57 g chopped walnuts
  • 1/2 cup 50 g granola cereal of your choice, or 1/2 cup (40 g) old-fashioned oats

Instructions

  • Preheat the oven to 350°F (175°C). Line a muffin pan with paper cups.
  • In a large bowl, whisk the flours, oats, sugar, baking powder, baking soda, and salt together. In a second bowl, whisk the milk, eggs, oil, and vanilla extract together. Pour this mixture over the dry ingredients and stir just until combined. Fold in the fresh cranberries, dried cranberries, and walnuts.
  • Divide the muffin batter between the muffin cups. Sprinkle each muffin with granola, pressing lightly so the cereal sticks to the batter. Bake 15 to 18 minutes, or until a toothpick inserted in one of the muffins comes out clean. Let the muffins cool completely to room temperature.
  • SERVING: Enjoy the granola muffins at room temperature, or gently reheated in a low oven. To turn the muffins into dessert, serve with maple butter or maple glaze (see note below).
  • STORAGE: Store the granola muffins in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze for up to 1 month.
  • NOTE: If you can’t find maple butter, make a maple glaze: simply whisk ½ cup (60 g) powdered sugar with 3 tbsp (45 ml) maple syrup until smooth, then drizzle over the granola muffins.

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