Banana Crunch Muffins

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.

We love baking with super ripe bananas! Want more banana recipes? Try this Banana Cake with Cream Cheese Frosting or this classic Banana Bread.

Muffins are a weekly occurrence at our house. We usually turn to Brown Sugar Muffins, Cinnamon Muffins, or Chocolate Chip Muffins, but when the bananas are ripe, I love to reach for a banana recipe.

I am not short of banana muffins here, either. From the classic Banana Muffins to Banana Toffee Muffins, Mango Muffins with Banana, Banana Chocolate Chip Muffins with Coconut, or Peanut Butter Banana Bran Muffins – it’s no secret that banana muffins are good.

These Banana Crunch Muffins are no exception. Every time I make these muffins, I’m reminded of how much I love them, and how I should be making them more! They are filled with all kinds of goodies, and have such great texture and flavor. This is a breakfast muffin recipe that is always a hit!

Ingredients

• Flour: I have only tested this with all-purpose flour.
• Sugar: You will just need some granulated sugar.
• Baking Powder & Baking Soda: You’ll want both of these to give these muffins their rise..
• Salt: The salt will balance the flavors.
• Butter: You want to melt the butter, but wait for it to cool a bit before adding it. It will mix in better this way.
• Egg: You just need one large egg.
• Milk: I use 2% because that’s what I keep on hand, but most milks should work – whole, almond, etc.
• Vanilla: This adds flavor.
• Banana: You add ripe banana in two different ways in these muffins. Mashed banana, as well as diced banana.
• Walnuts: The walnuts add great texture and crunch. You can sub in a different nut of choice, if desired.
• Granola: I know this is an unconventional ingredient in muffins, but it’s so good! It doesn’t stay super crunchy as it bakes in the muffins, but adds great texture and flavor. I used a honey and oats flavor, but you’ll just want to make sure to use a flavor that compliments the banana.
• Coconut: I use sweetened coconut because that is what I keep on hand. But unsweetened would work, especially if you want a muffin that isn’t quite as sweet.
• Banana Pieces: I like to add some dried banana chips on top of the muffins. They bring in a little more crunch and banana flavor. Feel free to skip them if you don’t have them.

How to Make Banana Crunch Muffins

PHOTO 1: Mix the wet ingredients in one bowl. I like to do this with a whisk to make sure it’s all mixed well.

PHOTO 2: In another bowl, combine the wet ingredients. This will include the mashed banana.

PHOTO 3: Mix the wet and the dry ingredients together. You want to mostly mix it, but still have some dry patches in there.

PHOTO 4: Add in all of the goodies – the coconut, diced bananas, nuts, and granola. Now you can mix it all together well, but be careful to not over mix.

PHOTO 5: Divide the batter into muffin cups. Add a dried banana slice to the top of each. I’ll usually put one or two on top.

PHOTO 6: Bake the muffins until they are cooked through, then let them cool for a few minutes before serving.

Tips and Tricks

This is a slight adaptation from the original recipe that was posted here. The recipe has been cut in half, and I ended up adding a little bit of extra flour.

These muffins stay fresh for a few days after you bake them, stored in an air tight container at room temperature. Please note, though, that they will get softer and a little stickier the longer they sit.

Feel free to mix things up. Don’t like nuts? Add in some extra granola instead. Not a coconut fan? You can just leave it out.

More Muffin Recipes

Strawberry Muffins
Classic Bran Muffins
Apple Cinnamon Muffins

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