Nature’s Path Granola Breakfast Muffins

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.

  • 12 servings
  • 20 mins cook 20 mins total


  • 2 ⅓ c. Nature’s Path Pumpkin Seed + Flax Granola
  • 1 ½ c. unbleached all-purpose flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 Flax Eggs (See note below)
  • 1 c. Vanilla Yogurt
  • ¼ c. vegetable oil, plus 1 tsp. for greasing muffin tins
  • 3 tbs. maple syrup
  • ½ cup dried 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 another medium bowl, mix flax eggs (see note). Thoroughly blend in yogurt, oil, and maple syrup.
  4. Stir liquid and cranberries 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 10 minutes, then turn muffin tin back to front. Continue baking 5-10 minutes more, until a cake tester inserted into center comes out clean.
  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. Cooled muffins can be frozen in an airtight container for up to 3 months.

Note: 1 tbs ground flax mixed with 2.5 tbs water makes one flax egg. Let it sit for 3-5 minutes to thicken.