6 Week Granola Muffins

READY IN: 30mins
Recipe by Courtly

OMG! i went to my grandma's yesterday (shes a WONDERFUL cook and baker) and she dug out this oooooooold recipe for these muffins... we went to the store to pick the ingredients up and then we stirred up a batch and baked a dozen of them, THEY ARE HEAVENLY! this makes a large batch but the awesome thing is that the batter can be kept in the refrigerator for up to 6 wks! so you can have fresh baked muffins whenever you feel like it, with hardly any fuss at all!!! YAY!!!!!

Top Review by Shannon Holmes

I scaled this recipe down to make 12 muffins, and I am very pleased with the results. I actually used raisins as my fruit, as I am saving my blueberries for another recipe. I used "flax seed goop" as my egg (1 tbsp. ground flax seeds+3 tbsp. water mixed until thick), and can be completely vegan with the use of soy milk or other vegan "milk" of choice. I used some homemade granola as my granola and these are so moist and delicious. Will definitely make these again. I have also made these as pancakes and they are so delicious like that. I served them with blueberry sauce. I do recommend that you use baking powder instead of soda in this recipe. I mistakenly used powder the first few times that I made these, and I have since made them with baking soda and they have a slight aftertaste.

Ingredients Nutrition


  1. Mix together the granole, sugar, flour and baking soda.
  2. Set aside.
  3. Mix together the vegetable oil, buttermilk and eggs.
  4. Add the dry ingredients gradually just until moistened.
  5. Pour into lined cupcake tins, filling each about 2/3 full.
  6. Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered.
  7. Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

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