Apple Cranberry Muffins with Paleo-Style Granola
Ingredients
Granola
- 3 cups unsweetened, flaked coconut
- 1½ cups sliced almonds
- 1 cup pumpkin seeds
- 2 tablespoons chia seeds
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
MUFFINS
- ½ cup butter, softened
- 1 cup cane sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups whole grain pasty flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 Granny Smith apple, peeled and cut into small pieces
- ¾ cup sun-dried cranberries
- 1 cup plain Greek yogurt
- Zest of 1 organge
Notes
Preheat oven to 300˚. Mix dry granola ingredients in a bowl, then add wet ingredients and toss until well combined. Using a spatula, spread granola mixture evenly into a parchment-lined baking sheet. Bake at 300˚ for 25 min. When done, remove from oven and set aside.
Sift together flour, salt, baking powder, and cinnamon, and set aside. Preheat oven to 350˚. In a standing mixer, cream butter and sugar together. (It is ready when it has formed a smooth, soft paste.) Still in the mixer, add in eggs, one at a time. Add vanilla. Add sifted dry ingredients, ½ cup at a time. Alternate adding sifted flour mixture and yogurt, ½ cup each, until all has been added, ensuring that final addition is ½ cup of sifted flour mixture. Fold in apples, cranberries, and orange zest. Pour muffin mixture into muffin baking trays that have been lined with muffin liners, then top individual muffins with cooked granola. Bake muffins at 350˚ for ~25 minutes. When finished, remove from oven and cool before serving.
