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!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 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
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Recipe adapted from Cook's Illustrated.