Leftover Granola Caramel Muffins for Breakfast!
This recipe is vegan!
- Prep Time: 8
- Cook Time: 20
- Total Time: 28
- Yield: 16 muffins 1x
Scale
Ingredients
- 4 dl (260 g) all-purpose flour
- 2.5 dl (about 170 g) demerera sugar
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 dl (about 100 g) leftover granola
- 1 dl coconut oil (or melted butter)
- 1.5 tsp vanilla extract
- 3.5 dl (1 1/2 cups) buttermilk
On top:
- readymade caramel or caramelised condensed milk
Instructions
- Preheat the oven to 200°C. Line a muffin pan with paperi baking cups.
- Mix together all the dry ingredients: flour, sugar, salt, baking powder, cinnamon and granola.
- Then add coconut oil, vanilla extract and buttermilk and stir to combine. Spoon the batter into the muffin cups, filling them nearly full.
- Bake the muffins for about 18-25 minutes, or until a cake tester comes out clean. Remove from the oven and leave to cool.
- Spoon some caramel on top of the muffins and enjoy as a dessert or dreamy breakfast!