Breakfast Muffins with Granola
 
Prep time
Cook time
Total time
 
Whip up these fluffy, fruity breakfast muffins with whatever leftover fruit and veg you have. The muffins themselves are studded with SNACT bar bits - so this is a muffin FULL of fruity goodness
Author:
Serves: 12
Ingredients
  • 1½ cup all-purpose flour*
  • ½ cup light brown sugar, packed
  • 3 tbsp white sugar (omit if you do not have a sweet tooth)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ tsp nutmeg
  • ½ cup applesauce
  • ½ cup mashed banana
  • ½ cup soy milk
  • ½ cup vegan butter or melted coconut oil
  • 4 snact bars, chopped up
  • ½ cup granola of your choice
  • ¼ cup pepitas
Instructions
  1. Preheat the oven to 180C, and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, and spices. In a separate bowl, mix the applesauce, banana, milk, and vegan butter together until smooth.
  3. Make a well in the dry ingredient mix and pour in the wet mixture. Mix the two together until smooth. As with all muffin batters, try to avoid overmixing when combining the dry and wet ingredients. Too much mixing produces a tough baked good, and these muffins should be buttery and tender.
  4. Very gently fold in the chopped snact bars.
  5. Divide the batter between the muffin cups, filling each cup about ¾ full. Top each muffin with some granola and pepitas.
  6. Bake for 25-30 minutes, until golden and fragrant. A skewer inserted into the middle of a muffin should come out clean.
  7. Let it cool for 5-10 minutes before serving them. These muffins are best for up to 3 days in an airtight container.
Notes
*You can sub ½ cup of the flour for spelt or oat flour if you wish
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/04/17/breakfast-muffins-with-granola-collaboration-with-snact/