Add chewy, crunchy bite to a breakfast classic with a family favorite recipe for Banana Granola Muffins.
Granola? In muffins?
I know these aren’t your average banana muffins, but one taste of the updated breakfast carb and your muffins will never go granola-less again!
Once you’ve mixed up your banana muffin base, it’s time to stir in the star ingredient. Which granola you use is entirely up to you, but I love any homemade or store-bought granola made with coconut.
There’s just something about the flavor combination of banana and coconut that takes your taste buds to the tropics.
A few tips on technique also guarantee these granola muffins will be light and airy, while the star mix-in lends chewy crunch.
Most importantly, as much as I love my stand mixer for efficiency, I prefer mixing this batter by hand.
It’s important to take the time to delicately fold the wet and dry ingredients together, which will ensure a light and fluffy muffin.
I also like to sprinkle a little extra granola top the muffins prior to baking them. The result is a touch of crunch in every bite.
So next time you’re looking to switch up your a.m. carb routine, look no further than Banana Granola Muffins!
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Ingredients
- Cooking spray
- 2 cups flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled, large bananas, mashed well (1½ cups)
- 1/4 cup sour cream
- 2 large eggs beaten lightly
- 6 Tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 3/4 cups granola of choice, divided
Instructions
- Preheat oven to 350ºF.
- Grease muffin pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate bowl, combine the mashed bananas, sour cream, eggs, butter and vanilla.
- Delicately fold the banana mixture into the dry mixture until the ingredients are just combined. (Do not overmix the batter.)
- Fold 1 cup of the granola into the batter.
- Pour the batter into the prepared muffin pan. Sprinkle the remaining ¾ cup granola on top of the muffins then spritz the granola lightly with cooking spray to prevent it from browning.
- Bake the muffins for 10-15 minutes, until a toothpick inserted into a muffin comes out clean.
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Recipe adapted from Cook's Illustrated.
Such a great recipe, especially if you have some extra granola that needs a new purpose. Used WW flour, subbed coconut oil for butter, added 1/2 C shredded unsweetened coconut and 1/2 C mini semi-sweet chocolate chips. Extra ingredients gave me enough batter for 12 muffins and 2 mini loaves. Did not add granola on top. This batch was more of a dessert muffin with the chocolate but will try without next time. Put this recipe in the keep pile!
So glad you enjoyed it!
So delicious. My niece made a loaf cake and substituted Greek yogurt for sour cream. Wonderful result. Highly recommend.
So glad you enjoyed the recipe, Bobbi!
I made these in my muffin top pan. I used Bob’s Red Mill peanut butter granola. They are delicious! I have added it to my favorites and am going to suggest my son makes these for his wife. The granola is gf and he can use King Arthur 1 to 1 flour.
I’m so glad you enjoyed the recipe, Cheryl!
Delicious! Thanks for the recipe! I substituted sucralose for all of the sugar to be more diabetic friendly. Typically i would use half cup sucralose and quarter cup sugar for the baking quality that sugar gives, but I figured there’d be enough sugar in the granola. At my house, nobody likes the chaff left at the end of the box of granola, so that’s what I used here, and it was a medley of different flavored granolas. Mine needed 20-22 minutes to cook. I’ll be adding this one to my regular rotation.
Excellent! I’m so thrilled you enjoyed the recipe, Kelly!
Could you use coconut or almond flour instead of all purpose? Would the measurements be the same?
Hi Diana! I’ve never made banana bread with almond or coconut flour (and they aren’t a 1:1 swap for all-purpose flour) so I can’t weigh in on what adjustments you’d need to make.
I use almond, coconut, and other alternative flours in my baking all the time. In doing so, I also use a liquid alternative sugar, like honey, syrup, etc. That way the thirsty alternative flours will have the liquid they crave, and your mix will have the consistency as if you use all purpose flour & granulated, white processed sugar.