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Banana Crunch Muffins

  • Author: Meagan


Ina Garten has a version of these muffins in ‘The Barefoot Contessa Cookbook’, which I adapted this recipe from.  I’m not a fan of regular banana muffins – maybe because we’ve all had too many as children?  But the crunch in these definitely takes things up a notch…make sure you save some granola bits for topping.



3/4 c. EACH flour AND whole wheat flour

2/3 c. sugar

1 t. baking powder

1/2 t. EACH baking soda AND salt

1/2 c. canola oil AND 1 egg

1/2 c. milk AND 1 t. vanilla

1 good-sized banana, mashed

1 good-sized banana, diced

1 c. granola (I use this, but remove all of the dried fruit – and any granola would do!)

1/2 c. unsweetened coconut


Preheat the oven to 350 and lightly grease a 12 muffin tin.  In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt and in a smaller bowl whisk together the oil, egg, milk, vanilla and mashed banana.

Pour the wet ingredients into the dry and mix until just combined, then fold in the diced banana, granola and coconut.  Spoon the batter evenly into the 12 cups and bake for 20 to 25 minutes until the tops bounce back to a light touch.

Allow the muffins to rest in the pan for a few minutes before removing them to a rack to cool completely – enjoy!

  • Category: Muffins, Banana