Triple Berry High-Fiber Flourless Muffins

Whether you’re dreaming of summertime sunshine and July fireworks or just need a bright pick-me-up on a busy Monday morning, some days just call for a summer fruit fix. But what to do when you want that muffin-top goodness without the heavy flour or the sugar crash? We know just the bake!

Our Triple Berry High-Fiber Flourless Muffins feature a summer-forever pantry favorite, All American Granola, blended into a fiber-rich "flour" that’s naturally gluten-free. The strawberries, the blueberries, the tart cranberries—it’s like a triple-berry patch in every bite. It’s the perfect way to get those "nostalgic summertime" vibes anytime, without worrying about a sun burn.

It’s chewy, it’s bursting with real fruit, and it’s as easy to whip up as it is to devour.

Grab your muffin tin—it’s breakfast o’clock somewhere!

What You’ll Need:

• 2 ½ Cups Safe + Fair All American Granola: The star of the show. It brings the toasted oats, real dried berries, and that "made-in-the-USA" sweetness.
• 2 Ripe Bananas: For natural sweetness and that perfect moist texture.
• 2 Large Eggs: To bind everything together into a fluffy cloud.
• 2 tbsp Ground Flaxseed: For a nutty depth and an extra punch of fiber to keep you fueled.
• 1 tsp Baking Powder: To give these flourless beauties the lift they deserve.
• 1 tsp Vanilla Extract: Because every good muffin needs a little aromatic hug.
• Optional: A handful of fresh blueberries or sliced strawberries for extra "pop."

What You’ll Do:

1. The Prep: Preheat your oven to 350°F and line a muffin tin.
2. The Flour Swap: Toss your Safe + Fair All American Granola into a blender or food processor. Pulse until it reaches a coarse, flour-like consistency. Try not to snack on the crumbs. I know, it’s hard.
3. The Mash: In a large mixing bowl, mash your bananas until smooth. Whisk in the eggs and vanilla. This is your flavor foundation!
4. The Mix: Fold in your "granola flour," flaxseed, and baking powder. The oats will soak up all that moisture, creating a thick, hearty batter.
5. The Berry Boost: If you’re feeling bold, fold in your fresh berries now for that extra juicy burst.
6. The Bake: Scoop the batter into your tin (fill 'em high!) and bake for 18–22 minutes until the tops are springy and golden.

Pro Tip: Let these cool completely before peeling off the liner. Because there’s no flour, they need a few minutes to set their structure—plus, it makes the berry flavors even more intense!