Banana Granola Muffins

from 21 votes

Add chewy, crunchy bite to a breakfast classic with a family favorite recipe for Banana Granola Muffins.

Muffin pan containing freshly baked 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!

Hand holding banana muffin with bite taken out of it

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.

Spatula in glass bowl containing muffin batter with granola

There’s just something about the flavor combination of banana and coconut that takes your taste buds to the tropics.

Ice cream scoop filling muffin tin with batter

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.

Unbaked banana batter topped with granola in muffin tin

It’s important to take the time to delicately fold the wet and dry ingredients together, which will ensure a light and fluffy muffin.

Closeup of baked muffins in greased muffin pan

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!

Top down view of homemade Banana Granola Muffins in muffin pan

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Banana Granola Muffins

Add chewy, crunchy bite to a breakfast classic with a family favorite recipe for Banana Granola Muffins.
Author: Kelly Senyei
4.91 from 21 votes
Muffin pan containing freshly baked Banana Granola Muffins
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 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 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!


Calories: 262kcal, Carbohydrates: 42g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 42mg, Sodium: 232mg, Potassium: 185mg, Fiber: 1g, Sugar: 18g, Vitamin A: 240IU, Vitamin C: 2.6mg, Calcium: 25mg, Iron: 1.6mg


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Recipe adapted from Cook's Illustrated.

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Recipe Rating


  1. 5 stars
    So delicious. My niece made a loaf cake and substituted Greek yogurt for sour cream. Wonderful result. Highly recommend.

  2. 5 stars
    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.

  3. 4 stars
    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.

    1. 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.

    2. 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.

    1. 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.

  4. 5 stars
    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.

  5. 5 stars
    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)

  6. 5 stars
    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!

    1. 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 :)

  7. 5 stars
    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.

    1. I’m so happy to read that you enjoyed the recipe, Sandra! Your homemade granola sounds delicious!

  8. 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.

  9. 5 stars
    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.

  10. 5 stars
    Currently burning my mouth because I couldn’t wait to try one of these!!!! So good and my girls will love them :)

  11. 5 stars
    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!!!

  12. 5 stars
    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!

    1. 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.

    2. Hi Shaz, I swap coconut oil for butter in baking recipes ALL the time! For the sour cream, you could most definitely sub a dairy alternative sour cream with good results. I would recommend a yogurt made with coconut milk.

  13. 5 stars
    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.

    1. I’m so glad you enjoyed the recipe, Nancy! And thank you so much for your continued readership! :)

  14. 5 stars
    I tried your recipe yesterday and these turned out perfect. I did change one thing, I substituted the yoghurt with buttermilk.