One of the nice things about being a registered dietitian who blogs about food and nutrition, is every so often food companies ask to send me samples of their products.  99.9% of the times, I say, “Of course, send them my way!”

Bob’s Red Mill has been one such company that has sent me their delicious and healthy products. This time, I received a box of their Pan-Baked Granola, with a taste and texture just like something fresh out of your own oven. This is their newest premium granolas combined with whole grain oats, nuts, seeds, and real maple syrup, and then pan-baked to perfection. And they are absolutely so appetizing and pleasing to taste. Each one is also gluten-free and a whole grain.

Here are the samples I received in the mail:

Photo taken by Cheryl Mussatto

I’ve always been a big fan of granola.  I have a preference for “crunchiness” and granola fits that need. Each one of these has their own unique blend of flavors to satisfy even the fussiest eater. My favorite was the cranberry almond which would go well with just about anything.  Here are some ideas on how to best enjoy your favorite granola blend:

  • Top yogurt or ice cream for added crunch
  • Bring along on your next hike or when camping
  • Eat as a cereal served with milk and fruit
  • Simply enjoy straight from the bag anytime and anywhere you go

Here’s another idea on ways to try out these new Bob’s Red Mill granola – make homemade muffins!  This is my version of a simple and easy muffin recipe your whole family will come running for. In this recipe, I used the Coconut Spice Granola, but any of the other granolas could be use in its place.  It’s all about your choice and which you prefer. What I will say is these muffins not only had a delectable, rich taste plus the wonderful aroma filling my home…the best!

Even better, these muffins are a good source of soluble fiber, protein, B vitamins, and in place of butter, I used Greek yogurt for a boost of calcium. I also reduced the sugar by half of what is normally used in most muffin recipes.

For those of you who may not make muffins that often, here are a few pointers to get marvelous muffins each and every time:

  • To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible
  • To easily remove the muffins from the tin in one piece, be sure to use a liner or grease each muffin tin with cooking spray.
  • Fill each muffin cup three-quarters of the way full. Any fuller than that, and the muffin batter will rise and seep across the pan, possibly spilling into the oven.
  • Use a toothpick or cake tester to test the muffins a couple of minutes before done. Bake muffins just until a tester comes out clean once inserted into the middle of the muffin.
  • After removing the muffins from the oven, remove them within a minute or so, and do not let them sit in the hot tin to cool. The hot pan will continue to cook the muffins, which might cause them to dry out. Gently remove them and place on a wire rack to cool or better yet, eat while still warm.

Photo taken by Cheryl Mussatto

Blueberry Banana Crunch Muffins – makes 12 muffins

Nutrition per serving:  Calories – 290; Total Fat – 9 grams; Protein – 6 grams; Carbohydrates – 32 grams; Fiber – 3 grams; Sodium – 195 milligrams

Ingredients:

1 ½ cups whole wheat pastry flour

½ cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

¼  teaspoon salt

½ cup plain or vanilla Greek yogurt

1 egg

1/3 cup milk

1 teaspoon vanilla

½ cup ripe banana, mashed

½ cup banana, diced

½ cup chopped walnuts (optional)

¾ cup pan-baked coconut spice granola

1 cup fresh or frozen blueberries, or preferred berries

Directions

  1. Preheat oven to 350 degree F. Line muffin tin with paper liners or spray with cooking spray; set aside.
  2. In a medium bowl, whisk dry ingredients together – flour, sugar, baking powder, baking soda, and salt; set aside.
  3. In different medium bowl, stir together Greek yogurt, egg, milk, vanilla, and mashed banana. Using a spatula, fold the wet ingredients into the dry ingredients, being careful not to over mix. 
  4. Gently fold in the diced bananas, walnuts, ½ cup granola, and blueberries, just until mixed.
  5. Spoon batter evenly into the prepared muffin tin, topping each with the remaining granola.

Bake 25-30 minutes or until golden brown and a tester inserted in the middle comes out clean.

Categories: Recipes

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Cheryl Mussatto

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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