I have been looking for ways to cut down on some of my time prepping for the kindergartener’s snack everyday. I have developed a more consistent schedule and have purchased a few “pre-made” items. Well . . . really one. Granola!! Aldi has a wonderful selection of granola! That has been the source of my latest inspiration for muffins. Throw the granola in with some flour, complementing favors and there you have it. A super yummy muffin filled with all sorts of goodness. You can use any type of granola you want in the recipe, for this one I used cinnamon raisin. You can just use the recipe as a base and throw all sorts of add ins, in there and change up the flavors very easy!
As a reminder my recipe makes a huge batch! It mades about 30-36 muffins, but I love having enough to feed the kids and freeze. Not to mention if I made these for the week for my kids, I just freeze them and can put them in the kids lunch boxes, or they can grab after school for a snack. With most of my bigger recipes I try to test a half batch if I have time before posting. Today I did and the only adjustment is to half all of the ingredients except for baking power and baking soda, and eggs. Use 2 eggs, 2 teaspoons baking powder and 1/2 teaspoon baking soda. I tested the recipe today with one batch with white AP flour and one batch with my Great Grains AP flour which is more like a combination of white and whole wheat and I did not have to make any adjustments. So I think it is safe to say you can substitute white or wheat flour.
So here it is. . . a yummy almost carrot cake type of muffin that you won’t mind feeding the kids for breakfast!
- 2 cups cinnamon raisin granola
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs
- 1/2 cup packed brown sugar
- 1 cup apple sauce
- 1 cup milk
- 1/2 cup oil
- 1 teaspoon vanilla
- 2 teaspoon cinnamon
- 1 1/2 cups finely grated carrot (about 3-4 large carrots)
- Heat oven to 350°F. Line muffin tins with liners.
- In large bowl, mix the granola, flour, baking powder, baking soda, salt, and shredded carrots. In medium bowl, beat eggs, brown sugar, milk, oil, apple sauce, and vanilla with whisk until combined.
- Add egg mixture to dry ingredients; stir just until combined.
- Using a 1/4 cup scoop fill muffin tins. Bake for 12-14 minutes until toothpick inserted in center comes out clean. Do not overbake.