Nut-Free Recipe for Back to School: Nut-Free Granola Muffins with Honey

Enjoy Life Cinnamon Raisin Crunch...yum!

Back to school time is upon us and that means parents are looking for healthy but yummy foods that kids can use to refuel. Why not try these nut-free granola and honey muffins? I adapted this recipe from several muffin/quick bread recipes I already use. They are wholesome, tasty and perfect for a quick breakfast or energy-boosting snack.

What I love about this recipe is that you can vary it to your family's own tastes. For example, add some dried fruit in place of some of the nut-free granola (from Enjoy Life Foods--it's awesome) or add some coconut if your kids can have it. Use some whole wheat flour in place of the all-purpose (but be sure to add a little more liquid or the muffins will be dry.)

If you like, add about 1/2 cup of Sun Butter to the recipe instead of honey. If you deal with egg allergies, replacing the eggs with a half cup of unsweetened applesauce or a mashed banana would be delicious. Even if you don't deal with egg allergies, adding a mashed banana to this in place of honey would increase the nutritional value and taste great. (Those of you with egg allergies, feel free to add your own egg replacements.)

Hungry yet? Here's the recipe.

Nut-Free Granola Muffins (basic recipe)

Ingredients:

1 stick of unsalted butter, slightly softened
2/3 cup brown sugar (I use dark brown)
1/4 to 1/2 cup honey (adjust according to how sweet you want the muffins)
2 large eggs
1 2/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice ( I use McCormick)
1/2 tsp salt (Morton's fine sea salt is really good for baking)
1/4 cup 2% milk (a little more if using any whole wheat flour)
1 tsp pure vanilla extract
1/2 cup plain Greek yogurt (I like Fage brand)
2 cups Enjoy Life nut-free granola (I use the Cinnamon flavor)

Preheat oven to 350 degrees F and line two 12 cup muffin pans with 16 cupcake liners.

Using a standing mixer or an electric handheld mixer, cream the butter, brown sugar and honey in a large bowl until very well mixed and fluffy. Add the eggs one at a time (or egg replacer), mixing well after each addition. Stir in the vanilla extract.

Stir together the milk and yogurt. Set aside.

Sift together dry ingredients except for the granola. Add the dry ingredients to the butter mixture a little at at time, alternating between the milk/yogurt mixture. Do not over beat.




My trusty Kitchen Aid.

Turn off the mixer and stir in the granola by hand until well-combined.

Fill the muffin cups about 2/3 full, not all the way to the top. Bake about 20 minutes (I check at 18 minutes) until golden and a toothpick inserted in the center comes out clean.

Let cool on a wire rack. Serve with butter, honey, cream cheese,  a sprinkling of powdered sugar or just plain. These are also great served warm.

The finished product!