I had a great Monday.
I actually made it to the gym, had a great band rehearsal (concerts galore are coming up), played music with some awesome kids, and made a delicious dinner. There are not many Mondays that I actually like (and hopefully this is a good start to the week!)
Add some delicious baked goods and then I have myself a really great day.
I have to be honest, I didn’t know how these muffins would turn out. I mean, I see all these recipes for adding granola to pancakes and I thought to myself, “I want granola muffins.” So with spring here, I grabbed my strawberries and tossed together these muffins.
I ended up falling in love with these muffins.
You know the kid that was always slightly strange and would use potato chips as a garnish on their sandwich? That was me. I love that slight bit of crunch the chips would give my sandwich. I wonder what “crunchy” says about my personality! The granola in these muffins added that perfect slight crunch I love.
These are perfect for breakfast on the go, camping for a weekend, or even just a sweet snack. Plus with the hidden wheat, wheat germ, and soy milk, I don’t feel too terrible about eating one.
- 1 cup whole wheat flour
- ½ cup white flour
- ½ cup wheat germ
- ¾ cup sucanat
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 egg
- ½ cup milk
- 1½ cup granola
- 1 cup strawberries
- Pre-heat oven to 350˚.
- In a large mixing bowl, combine the first six ingredients and whisk to combine. In a separate bowl, combine the oil, eggs, and milk. Mix liquid ingredients into dry ingredients and stir until barely combined (you still want lumps.)
- Fold in 1 cup of the granola and strawberries. Prepare 12 muffin tins and dip a full scoop of batter into each cup. Sprinkle with remaining granola.
- Bake for 20-25 minutes until muffin springs back or a knife is inserted and comes out clean.
- This recipe would be great with other berries and/or different flavored granola- the combination possibilities are endless!