Jumbo Apple Granola

Sourdough Breakfast Muffins

Jumbo Apple Granola Sourdough Breakfast Muffins are hearty and tasty! They will fill you up and keep you going. The granola softens as it soaks up the moisture from the apples and the maple syrup giving these sourdough muffins great texture and flavor that's not too dense.
Do you have friends or family who visit overnight? We often have guests visit for a night or two and I've found having some great fruity breakfast muffins on hand to be a life saver! 

Most everyone who's not eating gluten free loves a great muffin so I like to make these hearty breakfast muffins the morning of the day my guests arrive so they are ready the next day for everyone to enjoy at their own pace.

Not everyone wants to eat at the same time or perhaps we're heading out on some new adventure and that makes them even more handy. These muffins are a perfect portable snack when you're on the go like we usually are. 

I make my breakfast muffins with the same process every time but I like to vary the flours and sugars to enhance what ever fruit I'm using. If you'd like to make some breakfast muffins with blueberries or to learn more muffin making tips, check out my Jumbo Blueberry Sourdough Breakfast Muffin Recipe.

For another great breakfast idea, try my recipe for Mike's Mad Good Granola. I use this granola for making Jumbo Apple Granola Sourdough Breakfast Muffins and the toasted coconut really adds a nice flavor and texture layer to them that we love.
Happy Muffin Making!

Jumbo Apple Granola

Sourdough Breakfast Muffins


1 1/4 cups All Purpose Flour

1/4 cup Sprouted Wheat Flour

1/2 cup Granola

2 tablespoons ground flax seed (optional)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon

3/4 cup Sourdough Starter(freshly fed)
1/4 cup milk
1 large egg
1/4 cup vegetable oil
1/2 cup maple syrup

2 cups peeled and chopped Gravenstein or Granny Smith apples

-fresh or frozen



Start preheating an oven to 400 degrees.

Mix together all of the dry ingredients in one bowl and all of the wet ingredients in another.

Add the wet ingredients to the dry ingredients and stir just enough to moisten the dry ingredients. A few dry spots are fine.

Now add the chopped apples and just barely stir them to incorporate them into the batter.

Fill the cups of a large muffin pan (6 jumbo muffins) with paper liners sprayed with oil, then fill the paper liners completely full with the muffin batter.

Bake in a preheated oven at 400 degrees for 40-45 minutes then remove them immediately to cool. You can tell they are done when a toothpick inserted into the center is clean when removed.


Let them cool at least 20 minutes before serving.


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Copywrite © 2019 by Melisa Smith