Blueberry Muffins with Golden Granola

Ingredients

For the Muffins

1 ½ cups
1:1 gluten free flour
1 cup unsweetened, non-dairy milk of choice
⅔ cup packed Big Tree Farms Regenerative Organic Certified (ROC) Golden Coconut Sugar
⅓ cup melted butter or coconut oil

2eggs
1 tbsp fresh squeezed lemon juice
1 tsp baking soda
¼ tsp sea salt
¾-1 cup fresh blueberries

For the Granola

1 cup Big Tree Farms Organic Golden Coconut Sugar
3 tbsp water
2 cup sold-fashioned rolled oats
2 cups your favorite raw, unsalted nuts (we used whole almonds, walnut pieces, and pecan pieces)
½ tsp cinnamon
¼ tsp salt
1 cup dried cranberries
2 tbsp lemon zest

Directions

  1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
  2. Add ROC Golden Coconut Sugar and water to a small saucepan over low heat, careful not to burn. Stir until the sugar is dissolved and remove from heat.
  3. Add the oats, nuts, cinnamon, and salt to a large mixing bowl. Pour in the melted sugar and mix well.
  4. Spread the mixture onto prepared baking sheet in a smooth, even layer and bake for 30 minutes. Remove from oven and mix in dried cranberries and lemon zest. Set aside to cool.
  5. Meanwhile, prepare your muffins. Increase oven to 350°F and line or lightly grease a muffin tin.
  6. Add all ingredients except blueberries to a high-speed blender and blend until well combined.
  7. Pour batter into muffin tin and top with fresh blueberries, about 1 tablespoon each.
  8. Bake muffins for 15 minutes, until risen and very lightly golden.
  9. Remove from oven and top each muffin with 2 tablespoons granola. Continue baking for 10-15 more minutes.
  10. Cool on cooling rack and enjoy!

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