Coconut granola muffins

Get ahead and sort brunch the night before – these will keep for a few days in an airtight container

By , 29 July 2016
Coconut granola muffins
  • Ready in: 40 mins
  • Serves: 12
  • Price: 26p per serving

Brunching is on the rise, so be inspired by these picnic-basket winners and spend long summer days eating good food alfresco with family and friends - what could be better?

Nutritional Info
Each 83g serving contains
  • Energy 1077KJ 257KCAL
  • Fat med
  • Saturates high
  • Sugars med
  • Salt med
of your reference intake.
Typical energy values per 100g: 1297kJ/310kcal.
  • 100g coconut oil
  • 150g self-raising flour
  • 150g wholemeal self-raising flour
  • 100g Grower’s Selection Coconut Chunks
  • 2tsp ground cinnamon
  • 75g light brown soft sugar
  • 1 small apple, grated
  • 2 medium eggs, lightly beaten
  • 150ml buttermilk (or mix 125ml Greek yogurt with 25ml full-fat milk)
  • 75g granola
  • Strawberries, to serve
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Fill the holes of a muffin tray with paper cases. Melt the coconut oil and reserve 2tbsp.

  • For the muffin mix, sift the flours into a mixing bowl, also tipping in the bran collected in the sieve. Finely chop 75g of the coconut. Add to the bowl with the cinnamon, sugar and apple, and mix.

  • Make a well in the centre and add the coconut oil, eggs and buttermilk. Gently stir to mix – the ingredients should be combined but not completely smooth.

  • In another bowl, mix the reserved coconut oil with the granola to coat completely.

  • Spoon the muffin mixture into the paper cases, then spoon over the granola mixture. Slice the remaining coconut and scatter on top.

  • Bake for 20-25 mins or until golden and springy. Leave the muffins in the tin for a few minutes, then transfer to a wire rack to cool. Serve with strawberries.