Recipe Background
Banana Crunch Muffins blend sweet banana with crunchy nuts and granola.
Biting into a Banana Crunch Muffin offers a delightful symphony of tastes and textures. The tender crumb, laced with sweet ripe banana, contrasts beautifully with the satisfying crunch of walnuts and granola. Coconut adds a gentle sweetness, rounding out each bite with a touch of tropical warmth. As these muffins bake, a comforting aroma fills the kitchen—banana mingling with hints of vanilla and toasty nuts.
Crafting these muffins provides a joyful kitchen experience. Stirring the dry ingredients thoroughly with the melted butter ensures a moist yet hearty base. Folding in chunky banana pieces adds bursts of texture, making each muffin a little adventure for the taste buds. The secret here isn’t a complicated technique—it’s the simplicity of not over-mixing, allowing the muffins to rise perfectly in the oven.
Share these muffins with friends, and you’ll notice smiles widen with that first mouthful. Topped with crispy banana chips, each muffin presents itself with an inviting crunch. Whether you're serving them at a brunch or savoring them with a quiet cup of coffee, these muffins embrace you with familiar comfort. Baking a batch is like embracing a cherished memory, warm and inviting.
Ingredients
For the muffins:
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter melted and cooled
- 2 extra-large eggs
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 2 cups ripe bananas 1/2 mashed and 1/2 medium-diced, divided
- 1 cup walnuts small-diced
- 1 cup granola
- 1 cup sweetened shredded coconut
Optional, for serving:
- dried banana chips to taste
- sweetened shredded coconut to taste
- granola to taste
Directions
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners.
- Sift the flour, the sugar, the baking powder, the baking soda, and the salt into the bowl of an electric mixer fitted with the paddle attachment.
- Add the melted butter to the flour mixture and blend to combine.
- Combine the eggs, the milk, the vanilla, and 1 cup of the mashed bananas.
- Add the banana mixture to the flour mixture, scraping the bowl and blending well, but not over-mixing.
- Fold the remaining diced bananas, the walnuts, 1 cup of the granola, and 1 cup of the coconut into the batter.
- Spoon the batter into the paper liners, filling each to the top.
- Top each muffin with the dried banana chips, the extra granola, and the extra coconut.
- Bake until the tops are brown and a toothpick comes out clean, about 25-30 minutes.
- Allow the muffins to cool slightly before removing them from the pan.
- Serve.
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