Banana Crunch Muffins

Banana Crunch Muffin with a bite taken from it.

These Banana Crunch Muffins aren’t your typical banana muffin! Filled with granola, coconut, nuts, and plenty of banana flavor, these muffins are sure to become a favorite.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 201kcal

Author Deborah Harroun

Ingredients

2 cups all-purpose flour
1 cups sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter melted and cooled
1 large egg
6 tablespoons milk
2 teaspoons vanilla
1/2 cup mashed ripe bananas
1/2 cup medium-diced ripe bananas
1/2 cup walnuts chopped
1/2 cup granola cereal
1/2 cup sweetened flaked coconut
dried banana pieces optional

Instructions

Preheat the oven to 350ºF. Line 18 muffin tins with paper liners, or grease well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2 cups all-purpose flour, 1 cups sugar, 1 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In another bowl, whisk together the butter, egg, milk, vanilla, and mashed bananas.
1/2 cup unsalted butter, 1 large egg, 6 tablespoons milk, 2 teaspoons vanilla, 1/2 cup mashed ripe bananas
Combine the wet ingredients with the dry ingredients and mix until mostly combined.
Add in the diced banana, walnuts, granola, and coconut. Mix just until combined.
1/2 cup medium-diced ripe bananas, 1/2 cup walnuts, 1/2 cup granola cereal, 1/2 cup sweetened flaked coconut
Divide the batter between the prepared muffin cups. Top each with one or two banana chips.
dried banana pieces
Bake in the preheated oven until a tester inserted in the middle of one muffin comes out mostly clean, about 20-25 minutes.

Notes

adapted from The Barefoot Contessa Cookbook.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition