Sep 12 2011

#MuffinMonday: Granola Muffins

basket of granola muffins

From the decadent Cheesecake Muffins of last week, we move on to the more health-food style Granola Muffins this week. Equal opportunity muffinry for your delight on Monday mornings.

granola muffins waiting to be eaten

These are more like what people envision when they think of muffins. Hearty and filling, you only need one to start your day. The great thing about this recipe is that you can adjust it to your tastes quite easily just by changing out the type of granola you use and/or the dried fruit. You can even make your own granola! This could lead to infinite variety from the same base so you never get bored. Who wants to eat the same old thing every day anyway? Not me!

So grab your cup of coffee or tea and raise your mug to this Monday morning. It may be the start of another week but it doesn’t have to be a sad occasion. Every day is a new opportunity for greatness.

Don’t forget to check out Baker Street for what the other #MuffinMonday participants made this week!

let's eat this muffin!

Granola Muffins
Prep time
Cook time
Total time
Health food-like muffins with granola, raisins, and whole wheat flour
Recipe type: Breakfast/Brunch
Serves: 12
  • 1 cup granola (I used vanilla almond granola)
  • ½ cup whole milk
  • 1 cup raisins (with sufficient water to plump them up)
  • ¼ cup coconut oil, melted
  • ¼ cup local honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  1. Preheat oven to 375 degrees Fahrenheit. Grease or line the cups of a 12-cup muffin tin with paper wrappers and set aside.
  2. In a small bowl, combine the granola and milk and let sit for 30 minutes.
  3. In another small bowl, cover the raisins with water and let them soak for 15 minutes. Drain in a mesh sieve or colander and then dry on paper towels.
  4. In a large mixing bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, and buttermilk.
  5. Add the whole wheat flour, baking powder, baking soda, and sea salt, whisking quickly until well incorporated.
  6. Fold in the granola and raisins.
  7. Using a cookie scoop, portion out the batter into the muffin cups, filling about ¾ of the way.
  8. Bake for 20 minutes. Allow to sit in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Serving size: 1 muffin

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


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  1. Karriann Graf

    Lovely balance with last weeks muffin! Happy Baking!

  2. dudut

    love your muffins! glad to be baking with you!

  3. Baker Street

    Coconut oil is a lovely addition. Your muffins look perfect C!

  4. Yuri

    Your muffins look so pretty :) I used coconut oil in mine too. These muffins fall in the category of healthy breakfast, my siblings loved them and I know I’ll be making them again and again!

    1. Carrie @ poet in the pantry

      Definitely on the rotation for repeat performances. :) Next time, though, I am making the granola for it, too, like you did. :)

  5. Anita Menon

    Lovely muffins. Yum in my tum :-)

    so good to be baking with you guys.

  6. Elizabeth of QueensNotebook

    These Muffins look absolutely divine ! So good to bake alongside with you on this Muffin Monday ! Cheers!

  7. Maya@Foodiva's Kitchen

    That almond vanilla granola sounds lovely, and it pairs well with the coconut oil. I bet these muffins were a great hit in your home, as they were mine! My 7-year old said my muffins tasted like ‘daisies’. LOL.

  8. Annapet

    Hi, Carrie! Oh, I love you! WHOLE MILK ROCKS ;-)! So happy to bake with you again.

    1. Carrie @ poet in the pantry

      If I had my way, it’d be raw milk, but it’s been a tad out of our budget lately (and I always feel weird baking and cooking with it anyway). :)

  9. elena @3greenonions

    Great, now I have to get my hands on some coconut oil to try your variation too:) we absolutely devoured these!

    1. Carrie @ poet in the pantry

      Yup, you better get on that coconut oil. I saw a few others who used it as well. :) Amazon.com often has deals on Nutiva coconut oil or Tropical Traditions is another fabulous source and they’re always running sales on their quality product.

  10. carolineadobo

    Can’t wait to bake these again using different varieties of granola. Oh & I only use organic whole milk at home, too. (I’d have raw but I agree, it’s a bit pricey still.) And coconut oil is something I’d like to try baking with.

    1. Carrie @ poet in the pantry

      So, so flexible, isn’t it? I want to use a granola with coconut flakes in it next time. But I’m also cukoo for coconut. ;) Veering a little off topic, I am not a fan of the taste of milk by itself, but raw milk is like dessert. It’s hard to justify though when I can get organic whole milk for half the price.

  11. Bianca @ South Bay Rants n Raves

    Nice baking with you. It was only my second time baking muffins in my whole life, but I’m feeling a bit more comfortable & will substitute where I can… the exactness of baking always freaked me out!

    1. Carrie @ poet in the pantry

      You’re doing great! Baking is very different than cooking, but there is still room for experimentation, too. Don’t worry. :)

  12. Stay-At-Home-Chef

    I thought this recipe was a great way to gear up for back to school and the impending fall weather. Full of such great flavour!

  13. Terra

    Look at how cute those pictures are! I wanted to grab one out of my screen, YUM! AND you used my new favorite, coconut oil rocks!!! Beautiful, Hugs, Terra

  1. Granola muffins | Everythingcaym

    [...] #MuffinMonday: Granola Muffins | poet in the pantrySep 12, 2011 … Moving on from last week’s decadent Cheesecake Muffins, this week is a more health-food option. Granola Muffins feature whole wheat flour, … [...]

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