Apple Granola Muffins

by zesty on February 10, 2009 · 25 comments

Welcome to the first installment of the Valentines treat week at  Before I get started please do not forget to sign up for the great giveaway of Grill Charms.  The contest will run through the day tomorrow and then I will announce the winners on Thursday’s post.

apple granola muffin

I have been craving homemade muffins without a huge amount of oil.  I recently picked up a new box of granola (fiber and flax) so I thought I would incorporate that into a basic muffin mixture with some apples.  This is what I came up with.  A delicious muffin, moist on the inside with a little crunch on the outside from the granola.

apple granola muffin 1

I was really impressed with the texture of the muffin, although I did find that maybe the apple was a little “BLAH“.  Next time, maybe I will add some flavor to the apple before hand.


  • 1 Large Apple (Peeled and Cored)
  • 1/2 Cup Brown Sugar
  • 2/3 Cup All-Purpose Flour
  • 2/3 Cup Whole Wheat Flour
  • 2 Tsp. Baking Powder
  • 1 Tbsp. Ground Cinnamon
  • 1/2 Tsp Salt
  • 3/4 Cup Granola
  • 4 Tbsp. Canola Oil
  • 1 Large Egg (beaten)
  • 1 Cup Skim Milk


  1. Preheat oven to 400 degrees F.  Lightly grease a 12- hole muffin pan.
  2. Apple Granola Muffins

    Apple Granola Muffins

    Apple Granola Muffins

    Apple Granola Muffins

  3. Place the apple and half the sugar in a bowl and set aside for 5 minutes.
  4. Apple Granola Muffins

  5. Sift together remaining sugar, flour(s), baking powder, cinnamon and salt.
  6. Apple Granola Muffins

  7. Stir in granola (reserving some for top of muffins).
  8. Apple Granola Muffins

  9. In a small bowl, beat together remaining ingredients.  Stir this liquid into the dry ingredients and lightly stir together.
  10. Apple Granola Muffins

  11. Divide the mixture among the holes in the muffin pan, filling each about 2/3 full.
  12. Apple Granola Muffins

  13. Top with remaining granola.
  14. Place in the oven and bake for 20-25 minutes until lightly brown.
  15. Remove the muffins from the oven and turn out immediately onto a cooling rack to cool.
  16. Serve warm or at room temperature.
  17. ENJOY!

Zesty Tip: When mixing the dry ingredients with the wet – be sure not to over mix, lumps and some flour still showing is OK.  If you over-beat the batter, the muffins will be flat.

This was a really fun recipe to play around with.  What do you think of the pictures? I think I may have finally figured out how to focus in the front and blur in the back with my camera.  I am pretty excited.  Have an awesome Tuesday!

I think tomorrow’s special treat may make you smile.  I can’t wait to share it with you.

Take care


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