Disclosure: I made this delicious Oatmeal Granola Breakfast Muffins recipe using SPLENDA® Sweeteners as part of a sponsored post for Socialstars #SplendaSweeties #SweetSwaps
We all know breakfast is the most important meal of the day. Start the morning right with these Oatmeal Granola Breakfast Muffins. Make up a batch of these breakfast muffins and freeze some for a quick on the go healthier breakfast option.
Today I am sharing another SPLENDA® Brand #SPLENDASweeties #SweetSwaps recipe. This months SPLENDA® challenge is to come up with a breakfast recipe using SPLENDA® Brand Sweetener Products.
This Oatmeal Granola Breakfast Muffin recipe uses both SPLENDA® No Calorie Sweetener, Granulated and SPLENDA® Brown Sugar Blend. It is packed full of old fashioned oats and my Pineapple Blueberry Granola. You can use any granola that you have on hand or you can make your own homemade granola and use it in place of the Pineapple Blueberry Granola.
The best tasting homemade muffins always have brown sugar in them. The SPLENDA® Brown Sugar Blend works just like regular brown sugar in this muffin recipe. It helps make the muffin texture soft and moist.
The cinnamon and small amount of nutmeg really add a nice spice flavor that goes perfect with the oatmeal and granola. These breakfast muffins are dense but tender and are filling.
I made some in a jumbo muffin pan and some in regular size cupcake pans. The jumbo muffins are perfect for an adult and the regular size are perfect for the kids. They are filling and perfect for an on the go breakfast option or just to enjoy in the morning when you don't feel like cooking.
How to make Oatmeal Granola Breakfast Muffins
Ingredients
- 1 cup old fashioned oats
- ½ cup favorite granola ( I used my homemade Pineapple Blueberry Granola)
- 1 ¾ cup boiling water
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup SPLENDA® Brown Sugar Blend ½ cup SPLENDA® No Calorie Sweetener, Granulated
- ½ cup buttermilk
- granola for topping
Directions
Step 1: Preheat oven to 350' degrees.
Step 2: Place oats and granola into a bowl. Boil water, pour over bowl of oats, stir and set aside.
Step 3: In separate bowl sift flour, salt and spices together and set aside.
Step 4: Beat butter in another medium bowl until creamy. Add eggs one at a time and beat well between. Add brown sugar and vanilla extract to the bowl with the butter. Beat well until combined, about 2 minutes on medium.
Step 5: Add buttermilk to the bowl with the butter and beat for 2 minutes. Next, add the flour mixture and oatmeal and granola mixture to the bowl of wet ingredients. Fold until just moistened.
Step 6: Spray a cupcake tin with non stick spray or line with muffin papers. Using an ice cream scoop or a spoon fill each cup in the cupcake pan ¾th full.
Step 7: Sprinkle 1 tablespoon of granola (jumbo muffins) or 1 teaspoon of granola (regular muffins) over the top of the muffin batter.
Step 8: Bake regular size muffins 22-26 minutes or until a tooth pick inserted into the center comes out clean. Bake the jumbo muffins 30-34 minutes or until a tooth pick inserted into the center comes out clean.
Oatmeal Granola Breakfast Muffins
Ingredients
- 1 cup old fashioned oats
- ½ cup granola I used my homemade Pineapple Blueberry Granola
- 1 ¾ cup boiling water
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup SPLENDA® Brown Sugar Blend
- ½ cup SPLENDA® No Calorie Sweetener Granulated
- ½ cup buttermilk
- Granola for topping
Instructions
- Preheat oven to 350' degrees.
- Place oats and granola into a bowl. Boil water, pour over bowl of oats, stir and set aside.
- In another bowl sift flour,baking soda, salt and spices together and set aside.
- Beat butter in a medium bowl until creamy. Add eggs one at a time to the butter and beat well between.
- Add SPLENDA® Brown Sugar Blend, SPLENDA® No Calorie Sweetener, Granulated and vanilla extract to the bowl of butter. Beat well until combined, about 2 minutes on medium.
- Add buttermilk to the bowl and beat for 2 minutes.
- Add the flour mixture and oatmeal and granola mixture to the bowl of wet ingredients.
- Fold until just moistened.
- Spray a cupcake tin with non stick spray or line with muffin papers.
- Using an ice cream scoop or a spoon fill each cup in the cupcake pan ¾th full.
- Sprinkle 1 tablespoon granola (jumbo muffins) or 1 teaspoon of granola (regular muffins) over the top of the muffin batter.
- Bake regular size muffins 22-26 minutes or until a tooth pick inserted into the center comes out clean.
- Bake the jumbo muffins 30-34 minutes or until a tooth pick inserted into the center comes out clean.
