Triple Berry Granola Crunch Muffins

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes

Bake Time: 20 minutes

Yield:  12 muffins

Ingredients:

• 1 cup Wyman’s Triple Berry Blend, thawed, rinsed, and drained
• ¼ cup Grandy Organics Gluten Free Honey Nut Granola
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon fine sea salt
• 2 large eggs
• ½ cup milk
• ½ cup plain Greek yogurt
• ¼ cup pure maple syrup
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners. Spray them with cooking spray to prevent the muffins from sticking. Set aside.
2. Dice the larger berries in the Triple Berry Blend so they’ll evenly distribute throughout the muffin batter. Set aside.
3. In a large bowl, stir together the flours, baking powder, cinnamon, and sea salt until combined.
4. In another large bowl, whisk together the eggs, milk, Greek yogurt, maple syrup, vegetable oil, and vanilla extract until fully combined.
5. Using a silicone spatula or wooden spoon, mix the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently fold in the prepared Wyman’s Triple Berry Blend.
6. Divide the muffin batter among the 12 muffin cups. Top with the Grandy Organics Honey Nut Granola, gently pressing into the muffin tops. Bake for 18-22 minutes, or until golden and an inserted toothpick comes out clean. Allow to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.