Epic vegan granola muffins! Low in sugar to make them breakfast worthy, and high healthy fat and fibre content keeps you satisfied for hours. And that crunch from Nature’s Path Pumpkin Flax Granola is mmm-mmm-mmm. Not to mention it is organic, delicious and affordable. These muffins in its all entirety are made with simple organic ingredients you can find in almost any store these days.
Isn’t it wonderful how affordable and accessible organic food is becoming?! By the way, we are celebrating Organic Week in Canada, September 19 – 27, by giving away worth of $100 organic goodies to 1 lucky winner.
Besides being totally delicious,Nature’s Path granola is enriched with pumpkin and flax seeds to offer up an impressive 450 mg of Omega-3 fatty acids and 1500 mg of Omega-6 fatty acids. I definitely could taste it. Also low in sugar and sodium.
I added a cup of granola to the batter and sprinkled another 1/2 cup on top. Added a nice crunch and looks beautiful.
The batter came out super delicate and fluffy. I didn’t add eggs and if you use maple syrup these granola muffins come out vegan. I just love baking with pumpkin puree and applesauce because they make muffins super moist and tender. I made my own pumpkin puree from farmer’s market pumpkins which were yellow rather than orange. Interesting…
These Pumpkin Granola Muffins were extremely delicious! I made 2 batches for recipe testing purposes and 1 batch is already gone. Kids ate them at and after school/daycare; I grabbed one to a 6AM hockey practice (placed in a container on a counter the night before because at 5:30 AM my brain is half functioning); Alex took some for the train ride to work. That is why we love muffins – we are always on the go. And if you make healthy ones yourself, you will enjoy them guilt free.
If you are looking to cook and bake with pumpkin, check out my pumpkin recipes collection.
Enjoy and be healthy!
- 1 + 1/4 cups pumpkin puree (not pumpkin pie filling)
- 1/2 cup any milk (I used unsweetened almond)
- 1/2 cup applesauce, unsweetened
- 1/4 cup maple syrup or raw honey
- 2 tbsp coconut (melted) or avocado oil
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder, aluminum free
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups whole wheat flour (I also recommend spelt flour)
- 1 1/2 cups Nature's Path pumpkin flax granola, divided
- 1/2 cup walnuts, chopped (I use cheaper crumbs)
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin. Spray with cooking spray.
- In a large mixing bowl, add pumpkin puree, milk, applesauce, honey, oil, vanilla, pumpkin pie spice, baking powder, baking soda and salt; whisk well to combine. Add flour and 1 cup granola; stir to mix. Do not over mix. Add walnuts and give batter a few more stirs.
- Using large ice cream scoop, fill 12 openings with batter and garnish with remaining 1/2 cup granola. Bake for 25 minutes or until toothpick inserted in the centre of the muffin comes out clean. Remove from the oven and let cool for 10-15 minutes.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 7.7 g
Cholesterol: 0.0 mg
Sodium: 193.7 mg
Total Carbs: 25.6 g
Sugars: 8 g
Dietary Fiber: 3.4 g
Protein: 4.0 g
WW Points+: 5
Disclosure: This is a sponsored post. I recommend only products I love, tried myself and fit Clean Eating lifestyle.