My preschooler doesn’t like granola stirred into his non-dairy yogurt, so I wanted a sneaky way to get this nutritional powerhouse into his diet. These muffins are the perfect fix; he has no idea the granola is there, but I know he’s eating muffins with an extra dose of hemp and flax and other granola goodness.

Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1 cup granola
• 1 tablespoon lemon juice
• Scant 1 and 1/2 cups vanilla almond milk
• 1/3 cup canola oil
• 1 teaspoon vanilla extract

1. In a large bowl, combine the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and granola; set aside.
2. Place the lemon juice in a measuring cup and fill with the almond milk to equal 1 and 1/2 cups. Let stand for 5 minutes.
3. Combine the almond milk mixture in a bowl with the oil and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
4. Divide the batter evenly among 12 greased muffin cups. Bake at 400 degrees F for 20 minutes. Let stand in the pans for 5 minutes, then transfer to a wire rick.

Note: For true granola lovers, sprinkle the tops of the muffins with a little extra before baking.