Granola muffins with cranberries and blueberries
Prep time
Cook time
Total time
Your morning bowl of granola, fruit and yoghurt in portable form!
Recipe type: Breakfast
Serves: 12 muffins
  • 1 cup granola (I used Kimberley's Own Just Seeds)
  • ½ cup dried cranberries
  • ½ cup milk
  • 1½ cups all-purpose flour
  • ½ cup wheat bran
  • ¼ cup oat bran
  • ¼ cup ground flax seeds
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ cup honey
  • 1 cup plain Greek yoghurt
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ½ cup fresh blueberries
  1. Heat oven to 350 F.
  2. Prepare a muffin pan, lining with paper cupcake liners.
  3. In a small bowl, soak the granola and dried cranberries in the milk.
  4. In a medium bowl, combine flour, wheat bran, oat bran, ground flax seeds, baking soda and baking powder, whisking to blend.
  5. In a large bowl, whisk honey, yoghurt, oil, eggs and vanilla until smooth.
  6. Add the dry ingredients to the wet, mixing until just combined.
  7. Add the granola/ dried cranberries and stir to combine.
  8. Finally, add the blueberries, incorporating gently.
  9. Using a ⅓ cup measure, distribute the mixture evenly. You'll have enough for 12 largish muffins with a teeny bit left over..
  10. Bake at 350 F for 25 minutes, or until a toothpick inserted into the of a muffin comes out clean.
  11. Allow to cool for about 10 minutes in the tins, then remove the muffins to cool completely on a wire rack.
  12. minutes; remove from pan.  Cool completely on wire rack.
Recipe by eat. live. travel. write. at