Homemade Strawberry Granola Muffins

Celebrate Mother’s Day with Strawberry Granola Muffins for Brunch!

Gluten-free, dairy-free, and definitely mom-approved. Light, fluffy, and just the right kind of decadent—these Chocolate Strawberry Muffins are the perfect addition to your Mother’s Day brunch!

Dry Ingredients:

  • 1 ½ cups almond flour
  • ⅓ cup arrowroot powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ tsp vanilla extract powder (if using liquid, see note under wet ingredients)

Wet Ingredients:

  • 2 large eggs
  • ⅓ cup maple syrup (or honey)
  • ¼ cup unsweetened almond milk (or milk of choice)
  • 3 tbsp olive oil (use extra light olive oil for a more neutral flavor)
  • 1 ½ tsp liquid vanilla extract (if using powder, see note above dry ingredients)

Add-ins:

  • ¾ cup diced strawberries (cut into small pieces) Tip: After removing the tops, use a paring knife to core the center in a circular motion to remove most of the white part—this makes each strawberry bite more flavorful!
  • ½ cup Grandy Organics Dark Chocolate Sea Salt Granola (break apart large chunks)

Toppings:

  • Extra Grandy Organics Dark Chocolate Sea Salt Granola, for sprinkling

Instructions:

  1. Preheat to 350°F (175°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together almond flour, arrowroot powder, baking powder, baking soda, salt, and vanilla extract powder (if using).
  3. In another bowl, whisk together eggs, maple syrup, almond milk, olive oil, and liquid vanilla extract (if using) until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until combined (don’t overmix!). Gently fold in diced strawberries and granola.
  5. Divide the batter evenly among the muffin cups, filling each about ¾ full. Once every cup is filled, sprinkle a pinch (or two!) of Grandy Organics Dark Chocolate Sea Salt Granola on top for the perfect crunchy topping.
  6. Bake for 18–22 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely!