Granola Butter Berry Breakfast Muffins

Recipe - Granola Butter Berry Breakfast Muffins made with with Michele's Granola Maple Pecan Oat & Nut Butter - vegan options

The aroma of these berry-filled muffins baking is truly the smell of summer! Michele's Maple Pecan Granola Butter, packed with toasty oats, coconut, pecans and a touch of maple, adds nutty flavor and a hint of sweetness to these tender muffins. Enjoy these as a nourishing boost at breakfast or any time of day!

Makes 18 muffins


⅓ cup extra virgin olive oil

1 cup sour cream (or vegan equivalent)

½ cup maple syrup

½ cup Michele’s Maple Pecan Granola Butter

2 eggs (or vegan equivalent)

2 tsp vanilla extract

½ cup whole wheat flour

1 ½ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 ½ cups frozen berries

2 tbsp Turbinado sugar, optional for sprinkling


  1. Preheat the oven to 350 degrees. Line 2 muffin trays with paper muffin liners, and spray with nonstick spray.
  2. In a medium bowl, whisk together oil, sour cream, maple syrup, Granola Butter, eggs and vanilla.
  3. In a second medium bowl, whisk together flours, baking soda, baking powder and salt. 
  4. Using a wooden spoon, add flour mixture to liquid mixture and stir until just blended.
  5. Fold in frozen berries.
  6. Evenly spoon into muffin liners. Sprinkle sugar over the tops of muffins, if desired.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
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