Blueberry Granola Breakfast Muffins
These Blueberry Granola Breakfast Muffins are so moist and tender and jam packed with flavor. A super clean recipe that is a great way to start your day and jump start your morning.
Servings: 12
Ingredients
- 1 cup granola {I used Van’s Simply Delicious® Blueberry Walnut Granola Clusters}
- ½ cup unsweetened coconut milk
- 1 cup organic blueberries
- 1 cup gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 ripe banana peeled and mashed
- ¼ cup mild honey
- ½ cup coconut cream
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups or place liners in cups. Combine the granola, milk and mashed banana in a bowl and set aside.
- Sift together flour, baking powder, baking soda, and salt.
- In medium bowl, beat together the egg, honey, coconut cream, coconut oil and vanilla.
- Add flour mix into granola mix and stir to blend, then slowly add egg mixture in and stir to blended evenly.
- Add 3/4 of the blueberry to mix stirring gently so you don’t mash your blueberries.
- Spoon batter into muffin cups, filling each about 3/4 full. Place remaining blueberries on top of the muffins evenly. I had enough to top 3 blueberries on top.
- Bake 20-22 minutes, until lightly browned. Remove from oven and let cool in the tins for 10 minutes, then unmold and cool on a rack.