Soaked Granola Muffins |

Muffins are definitely a favorite breakfast at my house.

We’ve tried many varieties of muffins (and we pretty much love them all), but these soaked granola ones are probably my favorites.
Soaked Granola Muffins |
Despite our muffin-love, we rarely eat grains in my family. Grains contain anti-nutrients, such as phytic acid and other enzyme inhibitors, making them hard for our bodies to digest. This can lead to allergies (hello gluten intolerance...) and all sorts of digestive issues. Soaking grains helps break them down, making them easier on our bodies to digest and increasing their vitamin content. (For more info on properly preparing grains, check out this WPF article.)
Soaked Granola Bars |
Since switching over to soaked grains, I can say without a doubt that I notice a difference in my digestion! Remembering to properly prepare grains can be a little daunting at first (and annoying when you forget), but it really is worth it.
Soaked Granola Bars |
These Soaked Granola Muffins are very easy to prepare and versatile too! One batch of batter usually makes me a dozen muffins, a 9×13 inch dish of bars, and a dozen cookies! That’s breakfast, snack, and dessert all covered at once. 😉 Easy win for mom!
Soaked Granola Cookies |
One final reason to make these: the taste amazing with butter – but I guess there aren’t many things that don’t…. 😉
Soaked Granola Muffins |

Interested in more soaked goodness?

If you don’t care about soaking, but you’re all about muffins, try out some my other muffin recipes!
Soaked Granola Muffins
Free of gluten, refined sugar, and dairy, with egg-free option.
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Soak Together
  1. 5 c. gluten-free rolled oats
  2. 1 c. shredded coconut
  3. 1 T. cinnamon
  4. 1/2 t. sea salt
  5. 1 c. applesauce
  6. 1/3 c. honey
  7. 1/3 c. whey (for dairy-free, just sub this out with the same amount of water + 1 T. apple cider vinegar)
  8. 2 c. milk of choice or water (I like to use my homemake coconut milk)
  9. 1 t. vanilla extract (I like to make my own)
Add In
  1. 4 free-range eggs or 1/4 c. flax meal for egg-free
  2. 1 c. raisins
  3. 1 c. diced apple
  4. 1/2 c. dairy-free chocolate chips(optional, but for real, why not?)
  5. 1 t. baking soda
  1. Combine soak together ingredients in a large glass or ceramic bowl. Cover with plastic wrap and let sit on your counter overnight, or for at least 7 hours.
  2. When the soaking period is over, preheat oven to 375, and stir in "add in" ingredients.
  3. For muffins, scoop 1/3 cupfuls of batter into greased or lined muffin tins and bake for 20-25 minutes.
  4. For granola bars pour batter into a couple greased or parchment lined 9x13 inch dish and bake for 20-25 minutes.
  5. For cookies place heaping tablespoonfuls onto cookie sheet and bake for 12 minutes, or until golden-browned.
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