These granola muffins are so fluffy and delicious it’s hard to believe that they are actually a ‘healthier’ snack alternative. Well, to be honest, they were fluffy and delicious the second time I made them….
Turns out when you forget to add the flour they don’t become very fluffy at all. *sigh* It’s a good thing I had plenty of ripe bananas to use up! Give them a try and feel free to make them your own by adding a variety of ingredients like chopped nuts, dried fruit or chocolate chips 🙂
Makes 12 muffins
Nutritional value per muffin; Calories 247, Fat 10g, Protein 7g, Carbs 29g
2 cups whole wheat or almond flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/3 cup coconut oil – room temp.
1/3 cup maple syrup
1/4 cup almond milk
2 tsp pure vanilla extract
2 large ripe bananas, mashed
1 cup granola (I used a hearty one with raisins, and nuts in it!)
1/2 cup unsweetened shredded coconut
Preheat oven to 350F.
In a mixing bowl combine the flour, baking powder, baking soda, salt and cinnamon. Stir well.
In a separate large bowl whisk together the coconut oil, maple syrup, eggs, milk and bananas.Add in the flour mixture and stir until well combined. Fold in the granola and coconut creating a thick, chunky consistency.
Scoop the batter evenly into 12 pre-greased muffin tin cups. Top with additional nuts, cinnamon or coconut if desired. Place in oven and bake for approx. 25 minutes or until cooked through and edges become golden. Let cool slightly, remove from tin and serve!