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!

• 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.