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Granola Muffins

adapted from Baker Street, who sourced the recipe from Martha Rose Shulman
Health food-like muffins with granola, raisins, and whole wheat flour
Servings 12


  • 1 cup granola I used vanilla almond granola
  • 1/2 cup whole milk
  • 1 cup raisins with sufficient water to plump them up
  • 1/4 cup coconut oil melted
  • 1/4 cup local honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt


  • Preheat oven to 375 degrees Fahrenheit. Grease or line the cups of a 12-cup muffin tin with paper wrappers and set aside.
  • In a small bowl, combine the granola and milk and let sit for 30 minutes.
  • 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.
  • In a large mixing bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, and buttermilk.
  • Add the whole wheat flour, baking powder, baking soda, and sea salt, whisking quickly until well incorporated.
  • Fold in the granola and raisins.
  • Using a cookie scoop, portion out the batter into the muffin cups, filling about 3/4 of the way.
  • Bake for 20 minutes. Allow to sit in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.