Crunchy Granola Muffins

I’ve been on a granola kick this summer making a number of flavors with all kinds of healthy ingredients but one of my favorites is still our Peanut Butter Granola which is so easy to make and yet so tasty. I had a craving for muffins recently and went through my pantry trying to come up with a new idea. I had just over a cup and a half of my Peanut Butter Granola Granola leftover from my last batch, so I decided I’d use that in my muffins to add crunch and flavor.

In my move away from white sugar and white flour I have tried a number of whole grain flours and presently farro (or spelt) flour has become a favorite. “White” farro is best for more delicate baked goods, while whole grain farro flour can be used for other items such as spice cakes, bran muffins, and many cookie recipes. In this recipe I used a combination of white farro and whole grain farro flours which worked out perfectly, but you could also use either whole wheat pastry flour, or white wheat flour if you prefer. In place of white sugar I used my new “go to” sweetener, coconut palm sugar, but brown sugar could be used also. These muffins were nice and light, not dense, with a nice crunch from the granola and just lightly spiced. Since these muffins are eggless, they are also great for anyone with egg allergies. The perfect accompaniment to a nice hot cup of hibiscus tea in the morning!

Why Healthy

  • Flaxseed is the most widely available botanical source of omega-3 fatty acids.
  • Farro flour is rich in vitamins B and E, fiber, and in magnesium.
  • Olive Oil is a heart healthy fat.



Crunchy Granola Muffins

Yield: Makes 9 Large or 12 Medium Size Muffins

Prep Time: 10 mins

Cook Time: 20 mins


1 Cup White Farro Flour
1 Cup Whole Grain Farro Flour
1 Cup Coconut Palm Sugar
1 Teaspoon Ground Flax Seed
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1 Cup Granola of Choice (I Used Peanut Butter Granola
1 Teaspoon Vanilla Extract
1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil)
1 1/2 Cups Light Buttermilk
Additional Granola


Preheat oven to 375 degrees F.
Either grease a standard muffin tin or line with muffin papers.
In one bowl, mix together the flours, sugar, baking powder and soda, salt, cinnamon, and cup of granola.
In another bowl, whisk together the vanilla extract, olive oil, and buttermilk.
Pour the wet ingredients into the dry, and stir with a wooden spoon just until combined.
Fill the muffin cups nearly full, then sprinkle the tops with additional granola.
Bake the muffins for about 18 to 20 minutes, or until a cake tester inserted into the center comes out clean.
Cool 10 minutes, then remove from the muffin pan and continue to cool on a wire rack.


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