Recipe: Chocolate Coconut Granola Muffins

Granola is traditionally a healthy breakfast food, a wholesome and filling start to the day.

Elise Barber has brought together a granola inspired cookbook that will allow you to incorporate this healthy kitchen staple into your all day menu. Homemade Granola is a unique collection of granola-based recipes including delicious and easy to follow recipes for crumbles, breads, muffins and cakes.

Not too sweet, these granola-studded muffins make a great breakfast or midday snack.

Chocolate Coconut Granola Muffins

Makes 12


  • 6½ oz (185 g) all-purpose (plain) flour or spelt flour
  • 5½ oz (150 g) brown or coconut sugar
  • 2¼ oz (60 g) cocoa powder
  • 1 oz (30 g) shredded coconut
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 egg
  • 9 fl oz (250 ml) milk
  • 4½ oz (125 g) plain Greek yogurt or coconut Greek yogurt
  • 1¾ oz (50 g) coconut oil, melted, or oil
  • 2½ oz (75 g) frozen cherries, any excess liquid drained (optional)
  • 3¼ oz (90 g) chocolate chips (optional)
  • 1¾ oz (50 g) granola of your choice, such as German chocolate, (p71) or Chocolate lover’s, (p67)



  • Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan.
  • Combine the flour, sugar, salt, baking powder, cocoa powder, and shredded coconut in a bowl.
  • Combine the oil, egg, milk, yogurt in a separate bowl.
  • Slowly pour the wet ingredients into the dry, and stir the ingredients together until barely combined—do not over-mix, or your muffins will be tough!
  • Gently fold in the cherries and chocolate chips, if using.
  • Evenly distribute the batter between the muffin cups. Crush the granola, then sprinkle over the top of each muffin. Gently press the granola into the batter.
  • Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.



Store in an airtight container at room temperature for up to 1 week.

Homemade Granola is available now for $29.99 from Angus & Robertson Bookworld, Booktopia and where all good books are sold.

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