Peanut Butter Trail Mix Muffins

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18
Using store-bought fruit & nut granola is a cost-effective way to purchase the ingredients. The muffins can be frozen up to 3 weeks in a zip top bag. Place the bag on the countertop partially open over night to thaw and reheat in the microwave 15 seconds, if desired.


Yogurt-Peanut Butter Glaze
1 cup powdered sugar
5 teaspoons plain Greek yogurt
1 teaspoons creamy peanut butter
Whisk the powdered sugar into the yogurt and peanut butter in a medium bowl a little at a time until blended; whisk vigorously until thickened & smooth.
Muffin cook time may take 15-18 minutes
Source of recipe: Rebecca Gordon, Buttermilk Lipstick


  • 1 1/2 cups all-purpose flour
  • 1 3/4 cups dried fruit & nut granola, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plain Greek yogurt
  • 1/2 cup creamy peanut butter
  • 1/2 cup dark brown sugar
  • 3 tablespoons melted butter
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup grated carrot
  • Yogurt-Peanut Butter Glaze


  • Preheat the oven to 350°. Stir together the flour, 1 cup granola and the next 4 ingredients in a large bowl. Stir together the yogurt and the next 4 ingredients in a medium bowl until smooth; whisk in the milk. Pour the milk mixture over the flour mixture; add the carrots and fold together just until blended. Portion the batter between 18 lightly greased, standard-size muffin cups filling 2/3 full. Sprinkle the remaining 3/4 cup granola evenly over the batter in the cups. Bake 15 to 18 minutes or until a wooden pick tests clean when inserted in the center. Gently loosen the muffins from pan edges. Transfer to a wire rack. Cool completely. Prepare the Yogurt-Peanut Butter Glaze; drizzle over the muffins.
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