Berry granola muffins

Name: Berry granola muffins
Ingredients: 225 g wholewheat plain flour; 2 tsp baking powder; 110 g light brown sugar; 110 g berry granola, crushed, plus extra to sprinkle; 1 medium free-range egg, beaten; 125 ml sunflower oil; 200 ml whole milk; 1 large ripe banana, peeled and mashed; 1 tsp vanilla extract; 150 g blueberries

Get your bake on with this berry nice granola muffin recipe by Dairy Diary! A must bake this season, these berry granola muffins are super tasty!

Brought to you by Dairy Diary

The fruity flavours of the banana and blueberries is paired nicely with the crunchiness of the granola.

Tip!

Use your favourite granola or muesli in this recipe. Instead of the blueberries, try other berries such as raspberries or blackberries.

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Servings

Ingredients

225 g wholewheat plain flour
2 tsp baking powder
110 g light brown sugar
110 g berry granola, crushed, plus extra to sprinkle
1 medium free-range egg, beaten
125 ml sunflower oil
200 ml whole milk
1 large ripe banana, peeled and mashed
1 tsp vanilla extract
150 g blueberries

Instructions

Preheat the oven to 190°C/ Gas Mark 5. Line a 12-hole muffin tin with paper cases.

Put the flour and baking powder in a bowl, stir in the sugar and granola, and make a well in the centre. Pour in the egg, oil and milk and mix carefully until you have a thick batter. Stir in the banana, vanilla and blueberries.

Divide the mixture between the paper cases (they will be quite full), sprinkle with a little granola and bake for 25-30 minutes until risen and lightly golden. Transfer to a wire rack to cool slightly. Best served warm.

Last updated one year ago