Crunchy tops on soft and fluffy muffins – the perfect combo! Kids will adore these muffins as a snack. They also freeze well for an afterschool snack.
Place muffin papers in 16 muffin cups (or spray with cooking spray). Heat the oven to 400-degrees Fahrenheit.
In a large bowl, whisk together flours, soda, baking powder, cinnamon and sugar. In a small bowl, whisk together milk, oil and vanilla. Add liquid ingredients to dry ingredients and stir for 15 strokes with a wooden spoon – or just until barely mixed. (It’s fine if a few pockets of flour remain.) Stir in ½ cup granola with about 2-3 strokes.
Using a medium scoop, fill prepared muffin cups 2/3’s full. Top each muffin with about 1 teaspoon of the remaining granola.
Bake for 15 minutes or until a toothpick inserted in the center of the muffin comes out fairly clean (a few crumbs are fine, but no liquid batter.)
These muffins freeze well in a zip-top freezer bag.