These little vegan muffins were part of a cooking class featuring my favorite homemade granola. This class featured one of the best flavor variations- maple, pecan, and cinnamon. I learned the original granola recipe from Heidi at 101 Cookbooks, but I’ve adapted it many times over. These muffins feature your own homemade granola, should you be so ambitious, but they work perfectly well with store-bought granola if that is what you have. These treats are another way to add some healthy, clean snacks to your day. These are very simple muffins; add nuts, raisins, cacao nibs, or other yummy mix-ins as you see fit!
Homemade Granola Muffins
1½ cups homemade granola, divided
2 Tablespoons Earth Balance
¼ cup vanilla soy yogurt
2 Tablespoons ground flaxseeds
¾ cup vanilla flavored non-dairy milk
¼ cup coconut oil
½ cup agave nectar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon apple cider vinegar
1 cup whole wheat pastry flour
1 cup whole spelt flour
1½ teaspoons baking powder
½ tsp baking soda
¼ teaspoon sea salt
1 teaspoon cinnamon
- Preheat oven to 350º. Lightly grease a muffin pan with coconut oil, or use muffins liners.
- In a small bowl, mix ¾ cup granola with the Earth Balance. Gently press together using a fork, until mixture is crumbly. Set aside.
- In a large bowl, whisk yogurt and flax together. Let stand one minute, then stir in milk, oil, agave, vanilla, and almond extract. Whisk until smooth.
- In another bowl sift together flours, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to wet, and stir gently until well combined. Gently stir in remaining ¾ cup granola.
- Fill muffin cups evenly, and top with a sprinkle of granola/Earth Balance mixture. Bake for 22-25 minutes. Let cool in pan for 10 minutes, then remove to cooling racks to cool completely.
Yield: 12 muffins