Add chewy, crunchy bite to a breakfast classic with a family favorite recipe for Banana Granola Muffins. Granola? In muffins? I know these aren't your average banana…
Muffin Tin Granola Cups
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Enjoy your granola on-the-go with a quick-fix recipe for Muffin Tin Granola Cups loaded with your choice of yogurt and fresh fruit.
Check out those perfectly portable beauties up above!
They’re chewy. They’re crunchy. And they’re your new breakfast essential: Muffin Tin Granola Cups.
As it turns out, you all are big fans of just about anything (other than a muffin) that you can whip up in a muffin tin.
The Easy Taco Salad Cups have become a Pinterest sensation. The Cheesy Hash Brown Cups have dozens of 5-star ratings. And the Bacon, Egg and Cheese Toast Cups just about broke the internet. (Sorry, Kim.)
Now I’ve got one more poof of muffin tin magic, where the above suddenly transforms into the below…
All that’s left to do is fill up those beautiful golden brown bowls of chewy-yet-crunchy granola with your favorite yogurt and fruit, and then grab a spoon (or use your hands!) for a breakfast or snacktime delight-in-a-cup.
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Muffin Tin Granola Cups
- 1/2 cup honey
- 1 1/2 cups rolled oats
- 1/4 cup chia seeds
- 1/2 cup unsweetened coconut
- 2 Tablespoons vegetable or coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Yogurt, for serving
- Fruit, for serving
Preheat the oven to 350°F. Grease a standard 12-cup muffin tin generously with cooking spray.
Microwave the honey for 20 seconds. (This will make it easier to stir into the granola.)
In a medium bowl, combine the oats, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
Divide the granola mixture among the muffin tin cups and using a measuring cup or shot glass, press the mixture down into each cup so that it comes up the sides to form a bowl shape.
Bake the granola cups for 12 to 15 minutes or until golden brown. Remove them from the oven and, if needed, immediately reshape the center wells by pushing the measuring cup or shot glass into each cup. Allow the granola cups to cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
Fill each granola cup with yogurt and fresh fruit and serve.
The granola cups will last up to one week when stored at room temperature in an airtight container.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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