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A close up shot of a granola muffins topped with granola Tried & Tested

Granola breakfast muffins

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This granola breakfast muffin recipe was featured in the first series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 225g 8 oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 100g 3½ oz Granola
  • 2tsp 2tsp Baking powder
  • 1tsp 1tsp Mixed spice
  • 1tbsp 1tbsp Poppy seeds
  • 50g 1⅞ oz Protein powder
  • 150g 5⅜ oz Dried apricots
  • 50g 1⅞ oz Sultanas
  • 3tbsp 3tbsp Vegetable oil
  • 2 2 Egg(s) (free range)
  • 175ml 6 fl oz Milk (whole)
  • 100ml 3½ fl oz Honey

For the topping

  • 75g 2¾ oz Granola
  • Icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C and line a large 6 piece muffin tray with cases.

  2. Classic mode Step 2

    In a large bowl mix the flour, baking powder, mixed spice and poppy seeds.

    Ingredients for this step

    • 225g 8 oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 2tsp 2tsp Baking powder
    • 1tsp 1tsp Mixed spice
    • 1tbsp 1tbsp Poppy seeds
  3. Classic mode Step 3

    Add the granola and the protein powder, apricots and sultanas.

    Ingredients for this step

    • 100g 3½ oz Granola
    • 50g 1⅞ oz Protein powder
    • 150g 5⅜ oz Dried apricots
    • 50g 1⅞ oz Sultanas
  4. Classic mode Step 4

    In a separate bowl mix the milk, honey, eggs and vegetable oil. Add these wet ingredients to the dry ingredients and fold gently to incorporate, but be careful not to over mix.

  5. Classic mode Step 5

    Fill each case with the mixture and top with the remaining granola.

    Ingredients for this step

    • 75g 2¾ oz Granola
  6. Classic mode Step 6

    Bake in the oven for 25-30 minutes, or until a skewer comes out clean. Place on a cooling rack and dust lightly with icing sugar to serve.