Granola Breakfast Muffins

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Full of superfoods our deliciously healthy Gluten Free Granola Muffin recipe will keep you going all day.

Gluten Free Vegan Sugar Free

Makes 6 large or 12 small

Ingredients

Dry Mix

135g / 1 cup Seriously Great Granola

125g / ¾ cup + 1 tablespoon Anything But Ordinary Plain Flour

25g / 2 tablespoons GF cornflour

1 teaspoon flaxmeal

1 teaspoons psyllium husk powder

1 teaspoons baking powder

½ teaspoon bicarb soda

2 teaspoons cinnamon

⅛ teaspoon salt

1 tablespoon hemp protein powder

1 tablespoon maca powder

1 tablespoon chia seeds

Wet Mix

80g / ⅓ cup coconut yoghurt

80g / ⅓ cup almond milk

1 teaspoon apple cider vinegar

50g / 2½ tablespoons almond butter

105g / ⅓ cup maple syrup

1 teaspoon vanilla extract

125g / ½ cup apple puree, unsweetened (see note)

Method

Preheat oven to 180 degrees Celsius. Spray a 6 (large) or 12 (small) hole muffin tray with oil and place a circle of baking paper in the base of each hole.

Place chia seeds in a mixing bowl then sieve in the Anything But Ordinary Plain Flour, cornflour, flaxmeal, psyllium husk powder, baking powder, bicarb soda, cinnamon, salt, hemp protein powder and maca powder. Whisk together.

In a separate bowl put the yoghurt, milk, apple cider vinegar, almond butter, maple syrup, vanilla and apple puree. Using electric beaters or stick blender, whisk for a minute, then pour into the flour mix. Stir well then mix in the Seriously Great Granola.

Scoop a half cup of mix into each muffin hole. They will be full to the brim if not higher. If making small muffins only use a quarter cup of mix.

Bake large muffins for 25 minutes, turning half way, until browned and skewer inserted comes out clean. Small muffins bake for 12-15 minutes.

Can be eaten warm from the oven or left to cool completely on a rack and removed from muffin tray once cooled.

Best eaten fresh however they can be stored in an airtight container in the fridge for a few days or frozen for a few weeks and reheated to eat for a super satisfying breakfast or brunch on the go.

Notes

A quick apple puree can be made using tinned apple pie slices that contain no added sugar. The contents of a large tin can be pureed in a blender, giving about six portions x 125g / ½ cup, that can be frozen in individual freezer or zip lock bags ready for use. Add 5 extra to each bag to allow for loss of mix when removing from bag.

The wet mix can also go in a blender, especially useful if using cooked apple or pie slices that are yet to be pureed.

This recipe can easily be doubled to make 12 large muffins.

To prep ahead for an early start in the morning, put all the sieved dry mix and chia seeds in a covered container (excluding Granola). Put all the wet mix in a covered bowl in the fridge. Next morning, prepare as per instructions.