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Michele’s Granola Oat & Nut Butter Berry Breakfast Muffins

Michele's Oat & Nut Butter is packed with toasty oats, coconut, nuts and a touch of maple, and adds nutty flavor and a hint of sweetness to these tender muffins.

Serves 18
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
190 calories per serving


> 1/3 cup extra virgin olive oil
> 1 cup sour cream (or vegan equivalent)
> 1/2 cup maple syrup
> 1/2 cup Michele’s Granola ® Original Oat & Nut Butter
> 2 eggs (or vegan equivalent)
> 2 tsp vanilla extract
> 1/2 cup whole wheat flour
> 1 1/2 cups all-purpose flour
> 1 tsp baking soda
> 1 tsp baking powder
> 1/2 tsp salt
> 1 1/2 cups frozen berries
> 2 tbsp Turbinado sugar, optional for sprinkling
> Try it with 1/2 cup Michele’s Granola ® Maple Pecan Oat & Nut Butter instead of the listed Original Oat & Nut Butter


Preheat the oven to 350 degrees. Line 2 muffin trays with paper muffin liners, and spray with nonstick spray.
In a medium bowl, whisk together oil, sour cream, maple syrup, Michele’s Oat & Nut Butter, eggs and vanilla. In a second medium bowl, whisk together flours, baking soda, baking powder and salt. Using a wooden spoon, add flour mixture to liquid mixture and stir until just blended. Fold in frozen berries.
Evenly spoon into muffin liners. Sprinkle sugar over the tops of muffins, if desired. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.


Recipe Sponsored by Michele's Granola®

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