Granola Muffins {Trail Mix Muffins}

Granola Muffins . . . we sometimes refer to these as trail mix muffins because they are loaded with so many tasty ingredients!

I love these muffins because I am a fan of granola and dried fruit. I also just love the hearty flavor, and the way that they always come out of the muffin tins with pretty rounded tops. I used to call them trail mix muffins, but then my kids thought they should have M&M’s in them. So now they are granola muffins. 🙂

Some of my kids aren’t all that fond of dried fruit, but they will still eat them because of the chocolate chips. You can adapt them to your liking by changing the fruit or omitting it altogether.

I usually make a double batch and then freeze half of them. Heat them up for about 30 seconds in the microwave and you have a quick breakfast. They are also perfect for after school snacks!

Granola Muffins

Yield: 2 dozen

Granola Muffins {Trail Mix Muffins}

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Tasty muffins with granola, dried fruit, nuts, and chocolate chips.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• 2 1/4 cups flour
• 1 cup granola
• 3/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup milk
• 3/4 cup oil (you can use only 1/2 cup and it works)
• 1 tsp vanilla
• 1/2 cup semi sweet chocolate chips
• 1/2 cup dry roasted peanuts (or other nuts of your choice)
• 3/4 cup dried fruit (Craisins, diced apricots, raisins, dates, etc)

Instructions

1. Combine flour, granola, brown sugar, baking powder, and salt in a large mixing bowl.
2. Whisk together eggs, milk, oil, and vanilla and add to dry ingredients.
3. Fold in chips, nuts, and fruit.
4. Spoon batter into greased or paper lined muffin tins.
5. Bake at 350° for 15-18 minutes. Cool 5 minutes before removing from pans.

Notes

-When you get to the bottom of the box of granola, there is lots of little pieces left that no one wants to eat. I pour them into a Ziploc bag and store them in the fridge. When I have a cup, I make this recipe.

-I like to use Craisins and diced apricots in my muffins. I cut up the apricots with a pair of kitchen shears.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 118mgCarbohydrates: 25gFiber: 2gSugar: 12gProtein: 4g

Supplies used to make these muffins:

Love muffins? Here are a few more delectable recipes:

Toasted Oatmeal Chocolate Chip Muffins
Chocolate Chocolate Chip Muffins
Orange Banana Muffins with Sour Cream Glaze
Sour Cream Blueberry Muffins