Maple Walnut Pumpkin Patch Granola Muffins
This is the ultimate southern Autumn breakfast.
Maple Walnut Pumpkin Patch Granola Muffins
Ingredients
- 2 cups Maple Walnut Pumpkin Patch Granola
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- 2 large eggs
- ½ cup packed light brown sugar
- 1 cup whole Buttermilk (sometimes called Bulgarian Style)
- ¼ cup avocado oil (can sub with vegetable or canola oil)
- 1 tsp vanilla
Instructions
- Heat oven to 350 degrees.
- Spray 12 regular-size muffin cups with cooking spray, or use cupcake liners.
- In a large bowl, whisk 1 ½ cups of the granola, the flour, baking powder, baking soda, salt and cinnamon.
- In medium bowl, stir/whisk eggs, brown sugar, buttermilk, avocado oil and vanilla until combined.
- Add the wet mixture to the dry ingredients, stirring just until combined.
- Divide the batter evenly among the muffin cups, filling about ¾ full.
- Sprinkle the remaining granola evenly over the muffin cups.
- Bake 13 to 15 minutes or until toothpick inserted in center comes out clean.
- Remove muffins from the pan to a cooling rack.
- Serve warm with a pat of butter!
Notes
- Find the Maple Walnut Pumpkin Patch Granola here.
- Note the batter will almost fill each muffin cup.
- Because of the quinoa and flax in addition to the oats, these muffins are dense, yet still light and very filling!
- I love using the Maple Walnut Pumpkin Patch Granola, but you can also sub with our Cinnamon Cherry Granola or our Very Berry Cherry Granola or any similar granola should work fine!
- Store in an air-tight container or ziplock bag for 3-4 days.
- These muffins also freeze well.
- I like to wrap in foil and place in ziplock freezer bags.
- Perfect for a cool autumn morning with a good cup of coffee or hot cocoa!