I love crumbled muffins over greek yogurt with fruit.
Is that weird?
I don’t think I’ve ever really thought about it until now…as I’m typing this I’m realizing that maybe it’s not a usual combination?
The yogurt/muffin combination actually saved muffins for me. I’ve always loved muffins but I’ve never been that person that can just eat a muffin for breakfast. I’m lightheaded and grumpy by about 9am when I do that and it’s just not worth it to me to have to interrupt my morning to eat a second breakfast.
One morning as I was ogling some homemade muffins that were sitting on the counter I decided to just throw it into my bowl of yogurt with a little fruit and viola! One of my absolute favorite breakfasts was born.
Especially with these. These are a good transition muffin for those of you that are still feeling skeptical given that they’re loaded with granola. Maybe you won’t even notice it’s a muffin It’ll ease you into the yogurt and muffin combination so by the end of the month you’ll be ready to move onto harder muffins like blueberry or even morning glory.
Whether you decide to throw them in with your yogurt or not, these muffins are definitely worthy of being made. The white whole wheat makes them super hearty so they’re a perfect meal or snack when paired with a little protein (perhaps slathering on a some nut butter or serving with a glass of milk) and/or some fruit.
recipe from King Arthur
- 2 cups white whole wheat flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon, optional
- 1 cup prepared granola (I used Bob's Red Mill Natural Granola, plus more for sprinkling on the top of the muffins before baking
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- 1 1/2 cups fat-free buttermilk
- Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
- Whisk together all of the dry ingredients, including the granola.
- In a separate bowl, whisk together the vanilla, canola oil, and buttermilk.
- Pour the liquid ingredients into the dry ingredients, stirring just to combine so as not to create tough muffins.
- Spoon the batter into the prepared muffin cups, filling them nearly full.
- Sprinkle the tops of the muffins with additional granola, if desired.
- Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, and after cooling, transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.