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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe adapted from Cook's Illustrated.
I really love granola muffins and I hope to make it on my dad’s birthday he’ll be so happy
Enjoy!
What’s the best way to store them?
Hi Pat! I recommend storing the muffins in a zip lock bag or air-tight container in a single layer between two paper towels at room temperature. They can be stored in a container without paper towel, but they’re more likely to become soggy.
Yummy!!! Just had these tasty muffins this morning. Shared them with my fiancé and he loved them too! Thank you for sharing this recipe. I highly recommend this to everyone who loves banana muffins. The granola gave it a nice texture.
I’m so happy you and your fiancé enjoyed the muffins, Paula!
My husband loved these!
I used Greek yogurt instead of sour cream and also subbed some of the AP flour for white whole wheat.
I did have to bake for a total of 33 min. (toothpick came out with just a few crumbs)
Love your substitutions, Diane! I’m so glad you and your husband enjoyed the muffins!
turned out great, no sour cream used yoghurt
I’m so glad you enjoyed the recipe, Liz!
I recently found your website and all I can say is that I’m in love! I’ve pinned so many recipes and I can’t wait to try them all. As soon as I saw these Banana Oatmeal Muffins I knew I had to make them with my two boys, ages 9 and 4. We had so much fun together making and eating these (delicious btw!), definitely a memory I’ll hold on to. I found your new book on a bestsellers list from my local library, and with all the holds on it I’ll probably get my copy a few months after my library gets it ;) Until I can get my hands on your book I’ll be making these recipes with my family!
I’m SO happy to read this, Nicole! I’m thrilled you and your boys enjoyed the muffins! Thank you for your support and welcome to Just a Taste :)
I used my own homemade granola with shredded coconut, chopped pecans, almonds, walnuts, dried apple pieces and cinnamon and a little bit of Swerve baked ahead to toast the nuts. Because I am trying to reduce carbs and also please my hubby , I reduced the sugar to 1/2 cup and they were plenty sweet!
Made lovely large muffins that hubby really enjoyed!
Will make again.
I’m so happy to read that you enjoyed the recipe, Sandra! Your homemade granola sounds delicious!
Just wondering what 6 tbsps of butter equates to in weight I.e,grams please, especially if it is frozen & needs grating, as opposed to melted.
Thanks
Hi Janet! Six tablespoons of butter equals 85 grams. :)
Amazing! I used maple almond butter granola and these were terrific. Thank you!
YUM! I’m so glad you enjoyed the recipe, Cindie!
Yummy recipes simple and healthy for children and adults .Thank you for your reply to get through to Facebook. I’m the follower of your page thank you.
Thanks for following!
Currently burning my mouth because I couldn’t wait to try one of these!!!! So good and my girls will love them :)
I’m so thrilled you and your girls enjoyed the muffins, Gina! :)
These are AH-MAZING!!! I made them at 11pm. Had one for a bedtime snack and can’t wait to have one with a cup of coffee in the morning. I used Pampered Chef stoneware and baked them for 22 minutes. Absolutely perfect!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Dawn!
These muffins are sooooo good! I used my homemade granola that has walnuts, almonds, and cranberries in it, so they are extra hearty. I also used light spelt flour and they came out perfectly risen and delicious. Thanks!
Awesome! I’m so glad you enjoyed the recipe, Kathy!
Can I swap out the dairy items for something else… and have the recipe still work?
I haven’t tried this recipe with vegan ingredients so unfortunately, I can’t weigh in on the best substitutes or what the results would be.
Perfection!!
I’m so thrilled you enjoyed the recipe, Linda!
Hi ! Can I leave out the sour cream from the recipe? Of not , is there an alternate?
Greek yogurt would work!
Delicious. I used one cup of toasted coconut and 3/4 cup old fashioned oats. The rest of the recipe I made exactly as you suggested.
The only thing was it was difficult for me to tell when they were done as the toothpick was coming out wet. I ended up cooking them for 20 minutes so they were a bit overdone. But still moist and delicious. Somewhat too brown on bottom.
All your hints were terrific especially spraying the tops so they wouldn’t burn. And they didn’t.
This is not the first muffin recipe I’ve tried and I am so happy to have found Just a Taste. I’ve reached out and asked Kelly a question and she always responded In a timely manner.
Nancy from Connecticut.
I’m so glad you enjoyed the recipe, Nancy! And thank you so much for your continued readership! :)
I tried your recipe yesterday and these turned out perfect. I did change one thing, I substituted the yoghurt with buttermilk.
I’m thrilled you enjoyed the recipe, Harriet!
These are delicious! I may or may not have just eaten three of them straight out of the oven…
Ha! So glad you enjoyed the recipe, Becky!