For those mornings when there isn’t time to eat a relaxed breakfast of wholegrain granola and yogurt at home, grab a homemade muffin packed with their double whammy goodness and hit the road.
* 2 1/3 c. Nature’s Path Organic Pumpkin Flax Plus® Granola
* 1 1/2 c. unbleached all-purpose flour
* 2 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* Egg replacer equivalent to 2 large eggs
* 1 c. Vanilla Low-Fat Yogurt
* 1/4 c. vegetable oil, plus 1 tsp. for greasing muffin tins
* 3 tbs. agave nectar or maple syrup
* 1/2 cup dried blueberries or cranberries
1. Set oven rack in middle and preheat to 400 degrees. Grease 12 standard muffin tins lightly with oil.
2. Measure 2 cups granola into a large bowl. Break up any clumps with your fingers. Use a fork to stir in flour, baking powder, baking soda, and salt.
3. In a medium bowl, lightly beat egg replacer. Thoroughly blend in yogurt, oil, and agave nectar.
4. Stir liquid and blueberries into dry ingredients to create a lumpy batter; do not over mix. Distribute batter among prepared muffin cups. Sprinkle remaining 1/3 c. granola on top of each muffin.
5. Bake for 7 minutes, then turn muffin tin back to front. Continue baking until muffins spring back to a gentle touch and a cake tester inserted into center comes out clean, 4 to 5 minutes more.
6. With a fork and oven mitt, immediately pry hot muffins gently from pan, and set on a cooling rack. Eat warm or at room temperature within a few hours, or freeze cooled muffin in an airtight container for up to 3 months.