Muffin Tin Granola Cups Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin generously with cooking spray.
• Microwave the honey for 20 seconds. (This will make it easier to stir into the granola.)
• In a medium bowl, combine the oats, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
• Divide the granola equally among the muffin cups and press down and up the sides of each cup with a measuring cup or shot glass to create a cup shape.
• Bake until the granola cups are golden brown, 12 to 15 minutes. Remove from the oven and, if needed, immediately reshape the center wells by pressing the measuring cup or shot glass into each cup. Let the granola cups cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
• Fill each granola cup with yogurt and fresh fruit and serve. Or store the cooled granola cups in an airtight container for up to 1 week.

Steps:

• Mash two bananas in a small bowl.
• Add the honey and almond extract. Mix well and set aside.
• Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
• Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
• Bake for 10-12 minutes at 350°F (180°C).
• Leave to cool for 10-20 minutes.
• Top with yogurt, blueberries, and raspberries.
• Enjoy!

Steps:

• In a medium-sized bowl, mash a ripened banana until mostly smooth.
• Add honey and vanilla, stir.
• Add salt, cinnamon, and oats. Mix well.
• Press 2 tablespoons of mix into each cup, form a cup-shape.
• Refrigerate 1 hour and preheat oven to 350ºF (180ºC).
• Bake granola cups for 30 minutes.
• Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings.
• Enjoy!

Steps:

• Spray 6 muffin cups with cooking spray.
• Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
• Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.

Steps:

• Preheat the oven to 350 degrees F. Spray the wells of a 12-cup shallow muffin tin with nonstick spray; set aside.
• In a large bowl, stir the oats, pecans, sunflower seeds, honey, olive oil, 2 tablespoons of the maple syrup and a pinch of salt until completely combined. Press 2 heaping tablespoons in each well of the prepared muffin tin, pressing to go up the sides (if you have additional granola, use an additional muffin tin). Bake until golden and crisp, 15 to 18 minutes. Let cool completely, then remove the granola cups from the muffin tin.
• In a medium bowl, whisk to combine the yogurt and remaining 2 tablespoons maple syrup. Fill each granola cup with about 2 tablespoons yogurt and top with the blueberries and a sprig of mint to serve.