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

Chocolate coconut granola muffins

Makes 12 muffins

INGREDIENTS:

185g all-purpose (plain) flour or spelt flour

15g brown or coconut sugar

60g cocoa powder

30g shredded coconut

2 tsp baking powder

¾ tsp salt

1 egg

250ml milk

125g plain Greek yogurt or coconut Greek yogurt

50g coconut oil, melted, or oil

75g frozen cherries, any excess liquid drained (optional)

90g chocolate chips (optional)

50g granola of your choice.

METHOD: Preheat the oven to 190C. 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 and 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 centre comes out clean.

Note: Store in an airtight container at room temperature for up to one week.

Recipe extract from Homemade Granola by Elise Barber. Published by New Holland Publishers Australia, RRP $29.99. Available in book stores and online.