Banana muffins are even better with crunchy granola and toasted walnuts. Enjoy these Granola Crunch Banana Muffins with your morning coffee!
By now, you are probably aware of my love of muffins. It’s rare that I don’t have a stash of them in my freezer, and I’m often developing new muffin recipes. As usual, I tried to keep these Granola Crunch Banana Muffins on the healthier side so that I can enjoy them often without the guilt. If you have any over-ripe bananas on your counter or in your freezer, now you know what to do with them!
I added some of my favorite homemade granola to the banana muffin batter and also sprinkled some granola on top for a little extra crunch. Unsweetened applesauce and milk ensure that the muffins stay moist, and two teaspoons of vanilla extract make these banana muffins extra delicious.
On the mornings that I go to work, I like to arrive at my classroom early to give myself plenty of time to get ready for the day. During the last few minutes before my students arrive, you will often find me sitting at my desk, reading emails or reviewing my plans for the day, and enjoying a homemade muffin and my morning coffee. It’s a few minutes of much-needed quiet before the rest of my day begins. What morning ritual helps you to get ready for your day?
Granola Crunch Banana Muffins
Makes 15 muffins
- 1 ½ cups whole-wheat flour
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. salt
- 1 cup mashed banana (about 2 large or 3 medium)
- 6 tbsp. (¾ stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- ½ cup milk
- ½ cup unsweetened applesauce
- 2 tsp. vanilla
- 1 cup granola, plus more for topping
- ¾ cup chopped toasted walnuts (optional)
- Preheat oven to 375 degrees F. Line muffin tins with paper liners.
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, both sugars, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, stir together the mashed banana and melted butter. Add the eggs, milk, applesauce, and vanilla and whisk until well combined.
- Pour the wet ingredients over the dry and stir until just combined; it’s ok if a few small lumps still remain. Stir in the 1 cup granola and walnuts, if using.
- Scoop the batter into the prepared muffin tins, filling almost to the top. Sprinkle muffins with additional granola and bake until a tester inserted in the center of a muffin comes out clean, about 15-17 minutes.
- Let cool in the pan for 5 minutes and then remove to a wire rack to cool completely. Serve warm or at room temperature.
Source: Kristine’s Kitchen original.