Muffins are often considered unhealthy. But when they are a healthier option for on the go breakfast, just as these rustic granola muffins. These are lightly sweetened with maple syrup and made with everyday wholesome ingredients. It’s by far my favorite muffin recipe that I have ever made.
Update February 20, 2021
You can watch the making of these rustic granola muffins in my YouTube video here.
I was quite impressed watching Chef Micheal Smith use a combination of flours and granola flavor to create these healthy breakfast muffins. I converted them to be gluten free and they came out great. This is a very forgiving recipe. I have tried them with sour cream, buttermilk, milk, yogurt, every time the result is wonderful only the texture comes out a little different. Michael Smith is so right in naming them, “Never the same twice muffins”. My husband loved them a lot. You know why? because they are sweet, even though I doubled the amount of maple syrup from original recipe. They have a soft crumb and are dense enough without being heavy, and immensely satisfying.
The batter for these muffins is scoop-able – not runny or dry. If your batter comes out dry add a little milk or whichever wet ingredient you are using for right consistency. Feel free to use different flour combination. Most times I make this recipe with 1/2 cup apple sauce and 1/2 cup oil but when not having apple sauce or in hurry I simply add 1 cup oil. That might look a lot but it adds more moistness and is a healthier choice than butter. In general oat flour, coconut flour and almond flour absorb more moisture compared to other flours.
I enjoy the granola muffins warm with a drizzle of maple syrup, accompanied with a cup of tea.
Rustic Granola Muffins (9-10 Muffins)
(adapted from Michael Smith’s recipe)
Ingredients
1 cup GF all purpose flour
1/2 cup oat flour
1/2 cup almond flour
2 tbsp coconut flour
2 tbsp soy flour or quinoa flour
2 tbsp flax meal
1 tbsp baking powder
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Granola Flavor
1/2 cup chopped almonds, plus more for topping
1/2 cup quick cooking oats or rolled oats
1/4 cup raisins, plus more for topping
1/4 cup sunflower seeds
Wet Ingredients
4 large eggs at room temperature
1 cup buttermilk
1 cup vegetable oil (or use 1/2 apple sauce and 1/2 oil)
1/2 cup maple syrup
2 tsp vanilla extract
Instructions
Preheat the oven to 350 deg.F. Arrange muffin liners in a muffin tray.
Mix the granola flavor ingredients in a bowl. Set it aside.
Place a sieve over a large bowl. Add all the dry flour ingredients (except flax meal) to it and sift. Remove sieve, add granola flavor and flax meal to the dry flour ingredients, and mix it well.
Crack eggs in another bowl, give it a whisk. Add oil, buttermilk, maple syrup and vanilla extract. Whisk after each addition.
Pour wet ingredients into dry and stir a few times just to combine. Try not to over-mix the batter or the muffins will toughen.
Spoon the batter into muffin liners. Top each muffin with chopped almonds and raisins (pressing them slightly).
Bake them for 30 minutes or until the inserted toothpick comes out clean. Baking time will increase by 5 minutes when using half apple sauce
To brown the top (just as in my pictures) bake them few more minutes.
Update January, 2023
Some of the readers on Facebook asked me how the texture comes out when using apple sauce. So below is the picture.
Malti
They look wonderful with the parchment paper cups and you have rightly chosen the name Rustic for them.
Ann
These look delicious! It takes extra effort to come up with such amazing bakery items and still be gluten free! BRAVO!
Baker Street
I love granola muffins! Your gluten free version looks fantastic!
Kiri W.
Mmm, these look hearty and healthy 🙂 Great treat!
Gursahiba @ Exquisite Niche
I like your take on muffins making them gluten free and with oats. Really nice recipe!
Nava.K
Yes Bel, these are perfect for breakfast and though I am not a breakfast person but this is something which is tempting for me and with the mention that the sugar content is lesser inside.
All the more with sour cream and yogurt, ahhhh!! I have this strong weakness for sour taste, so go for this one.
Sarah Bulmer
I love using parchment as muffin wrappers! These sound really health and I like that you renamed them rustic.
Tina
These type of hearty muffins make for a wonderful breakfast and you do not find yourself getting hungry anytime soon. I do try to eat some granola in the morning, but these muffins sure beat having cereal. Amazing that they have so little ingredients-great recipe!
Balvinder ( Neetu)
Sometimes you are not sure whether to post it or not.These muffins were something like this. Every time I would add some new flour and wet ingredient and the texture would change but we really loved these filling muffins for breakfast.
Thanks,Your comments are the backbone of this blog.
Cucina49
I’m not sure I’ve ever had a granola muffin, but what a great idea! I’m with you on wanting my muffins to be healthier.
Lizzy Do
I love a dense, healthy muffin…and yours are perfect! And the nuts and dried fruit from the granola are wonderful additions! Happy, happy new year!!!
Tiffany
I’ve been looking for more uses for my coconut flour! Thanks for sharing!!!
Maggie
I love the name of these muffins, you did good renaming it. These look delish! Yum!
Maayeka
very healthy and delicious…will try this soon..
Wishing you and your family a very Happy new year!!!
Nava.K
With the year ending in a couple of hours over here, Happy New Year to you and everyone at home. Till our next post, take care Bel.
Leslie's Garden
These muffins sound and look delicious! I would love to give them a try. Thanks for stopping by and leaving a comment. Your positive words about my garden made my day!
Only Fish Recipes
very healthy and delicious muffins dear…wishing u n ur family a very happy new year !
Indie.Tea
Hmm, that sounds so delicious.
Barbara
Love the name! Coconut flour is tricky, pleased to see it used in your muffins. Always think sour cream makes for such tender muffins.