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Banana Granola Muffins
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Add chewy, crunchy 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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Banana Granola Muffins
- 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 3/4 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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