With buttermilk for tenderness and granola for crunch and flavor, these low sodium muffins are a delicious way to start the day. They also work perfectly as a late afternoon snack or as an after-dinner sweet treat. These low salt muffins are topped with a granola streusel for a finish that is sure to please everyone.
One of the best parts of this recipe is that it serves as a blank canvas for your desired choice of flavored granola! As a result of choosing different granola flavors, you make a totally different muffin.
A few of my personal favorites are Great Value’s French Vanilla Almond Granola (0mg of sodium), Great Value’s Oats & Honey Granola (0mg of sodium), and Sprout’s Blueberry Lemon Granola (25mg of sodium).
It is extremely important to check the label on your granola because numerous brands add loads of salt to their granola mix. Above all, you are making a low salt muffin, and using high salt granola would defeat the purpose!
I don’t typically have buttermilk on hand. Here are three easy substitutes for the 3/4 cup of buttermilk called for in this recipe:
- Lemon Juice: 3/4 cup of milk + 2 and 1/4 teaspoons of lemon juice (stir together and let stand for 5 minutes)
- White Vinegar: 3/4 cup of milk + 2 and 1/4 teaspoons of white vinegar (stir together and let stand for 5 minutes)
- Yogurt: 3/4 cup of plain yogurt
FOR THE MUFFINS
- 1/2 cup of granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup of canola or vegetable oil
- 2 teaspoons of vanilla extract
- 1 1/2 cups of bread flour
- 1 1/2 teaspoons of sodium-free baking powder
- 1 cup of unsalted granola
- 3/4 cup of buttermilk
FOR THE TOPPING
- 1 cup of unsalted granola
- 2 tablespoons of brown sugar
- 1 tablespoon of all-purpose flour
- 2 tablespoons of unsalted butter, melted
- 1/4 teaspoon of cinnamon
- Preheat your oven to 350 degrees. Prepare your muffin tin by spray with a nonstick that contains flour or by lining them with paper liners.
- In a bowl, whisk together the flour, granola, and sodium-free baking powder, set aside.
- In a large bowl, whisk together the eggs and sugar until fluffy and pale. Next, add oil and vanilla, whisk to combine.
- Add the dry ingredients along with the buttermilk to the egg/sugar/oil/vanilla mixture. Mix until just combined.
- Fill prepared muffin tins evenly with batter. Set aside.
- In a small bowl, stir together the ingredients for the topping. Sprinkle evenly on top of each individual muffin.
- Bake at 350 degrees for about 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean.
- Allow muffins to cool in the pan, and after 5 minutes (or when they're cool enough to handle) transfer them to a wire rack to cool.
- If you prefer, you can use olive oil in this recipe but be sure to use light olive oil. You need an oil with a neutral flavor. If you use a strong olive oil you will alter the flavor of the finished product.
- Don’t have bread flour? You can use all-purpose flour in its place.
Nutrition InformationYield 12 Serving Size 1 muffin Amount Per Serving Calories 401Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 37mgSodium 11mgCarbohydrates 35gFiber 2gSugar 15gProtein 6g
Nutritional information is provided as an estimate. Nutritional content may vary due to several factors such as how much of an ingredient is used vs. how much will actually be eaten, brand differences, and more. To ensure the most accurate nutritional information, the reader should make calculations based on the ingredients actually used, using their own preferred method, or consulting with a licensed nutritional expert. This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety. Nutritional information calculated by Nutritionix