A fun treat for Chicago families
Summertime is almost here! I can’t wait for the longer, brighter, and hotter days. But earlier this week, we had a rainy day and with a rainy day comes indoor activities.  My daughter suggested baking muffins.
She brought out all the usual ingredients and also lined up some blueberry granola to put in the mixing bowl. Now these already healthy muffins are even more energizing and nourishing with extra protein and fiber from the granola. She measured, mixed, stirred, snuck a few chocolate chips, and helped me place the muffin paper cups in the tray.
The muffins turned out to be a fun rainy day activity and a delicious and healthy afternoon snack for my daughter, my son, his play date, and me.
Jolly Oak Granola Muffin
Yields 12 muffins
Ingredients
- 2 cups whole-wheat flour
- ½ cup white sugar
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. sea salt
- 3/4 cup applesauce
- 1 ripe banana
- 1 egg
- 3 Tbsp. canola oil
- 1 tsp. vanilla
- 1 cup mini semi sweet chocolate chips
- 1 cup your favorite Jolly Oak Granola – I like the Blueberry Crunch flavor
Directions
Preheat oven to 400 degrees.
In a bowl, mix all ingredients until smooth.
Line baking tray with paper liners.
Bake 18-20 minutes or until the tops start to brown or you do the fork test in the middle of the muffin and the fork comes out clean.
