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.
In another bowl, whisk together the butter, egg, milk, vanilla, and mashed 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.
Divide the batter between the prepared muffin cups. Top each with one or two banana chips.
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