These easy soaked granola muffins are a delicious way to introduce traditionally prepared grains into your life! They’re naturally gluten-free, and have dairy and egg-free options, too. If you have a big family, like I do, you can make a double batch to make breakfast and snack time easier!
a batch of soaked granola muffins


Why Soaked Granola Muffins?

Muffins are definitely a favorite breakfast at my house. We’ve tried many varieties of muffins, from banana bread muffins to avocado mint muffins to dark chocolate berry muffins to savory pumpkin muffins  – and we love them all – but these soaked granola ones are probably my family’s favorites. They seem to evaporate into thin air whenever I make them!

As for why these muffins are soaked, it’s because 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.)
Since switching over to soaked grains, I can say without a doubt that I notice a difference in my digestion! And my family can tell the difference in theirs, as well. 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 muffins from


soaked granola cookie with a bite taken

The ingredients.

These soaked granola muffins are very easy to prepare and versatile too! One batch of batter usually makes me a dozen muffins and a dozen cookies! That’s breakfast and snack all covered at once. Win for mom! And if you need another reason to make these: they taste amazing with butter… But I guess there aren’t many things that don’t taste amazing with butter.
Oats. I always get my oats from Azure Standard. Since I have such a big family and we eat oats at least 3x a week for breakfast (plus I need them to satisfy my husband’s granola habit) I usually get a 25 pound bag a month. I order organic rolled oats and don’t bother paying for the certified gluten-free ones, since I don’t normally eat oats and my family doesn’t care. However, if you need to make sure there’s no cross-contamination going on, please make sure you use certified gluten-free oats for these soaked granola muffins.
Applesauce. I know, this probably isn’t a normal ingredient for granola – except for my recipes, that is. If you don’t to use applesauce, you could substitute it for pureed pumpkin (that would be a fun fall flavor!) or mashed banana or sweet potato. Just make sure the amount is the same. For the banana or sweet potato, you might want to add in a little extra liquid as well, since applesauce and pumpkin tend to have a higher water content.
Eggs. The eggs really do help these granola muffins hold together well, but if you really must stay away from eggs, you can use a flax egg substitute. Or even just use bananas. One egg = about 1/2 a banana.
soaked granola muffins from Raia's Recipes


Interested in more soaked goodness? Here are a few other delicious recipes with traditionally prepared grains. They’re not just soaked recipes, there are a few gluten-free sourdough recipes, as well. My family does enjoy sourdough made from non-gluten-free grains, but I won’t include those here, don’t worry!

All these recipes are great for your digestion, and a sure way to have a happy tummy, too. :)

soaked granola muffins from

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Soaked Granola Muffins

Free of gluten, refined sugar, and dairy, with egg-free option.


Soak together:

Add in:

  • 4 eggs (or 1/4 cup flax meal for egg-free)
  • 1 teaspoon baking soda

Optional add-ins:


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.

After soaking, preheat oven to 375, and stir in “add in” ingredients.

For muffins, scoop 1/3 cupfuls of batter into greased or lined muffin tins and bake for 20-25 minutes.

For cookies place heaping 2 tablespoonfuls onto cookie sheet and bake for 12 minutes, or until golden-browned.

Makes 2 dozen muffins or cookies.

Raias Recipes -


soaked granola muffins from Raia's Recipes