Egg Granola Muffins

Make this filling egg granola for a quick breakfast

Egg Granola Muffins

eggs n oats


  • 2 cups gluten- free Bob’s Red Mill Rolled Oats
  • 3/4 cup unsweetened almond milk ( or use hemp, or So Delicious coconut milk)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raisins
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 4 eggs


  1. In a bowl whisk eggs and milk together
  2. In a separate bowl add oats, seeds, cinnamon, vanilla and raisins
  3. Pour liquid into dry ingredients and mix well- let mixture sit so oats soak up the liquid
  4. Pour into a greased muffin tin and bake 350F for 20 minutes

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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