Banana Crunch Muffins
Banana Crunch Muffins are dense, moist muffins that balance the natural sweetness of ripe bananas with the satisfying crunch of granola in each bite. Whether you're seeking a quick breakfast, a satisfying snack, or a delightful dessert, these banana crunch muffins have got you covered!
Servings: 10 muffins
Calories: 274kcal
Ingredients
- ⅓ cup (76 g) unsalted butter, melted
- 4 large ripe bananas
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (122 g) oats & honey granola, divided
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Melt butter and set aside to slightly cool.
- In a large bowl, mash bananas with a fork. (You can use up to 5 regular-size bananas or 6 small bananas in this recipe.)
- Add melted butter, sugar, egg, and vanilla. Mix well.
- Add in flour, baking powder, and salt. Mix until ingredients are JUST incorporated. (Be careful not to overmix.)
- Add about 4 tablespoons (¼ cup) of batter to each cup of the lined muffin tin, filling to the top.
- Sprinkle a heaping tablespoon of granola over each muffin.
- Bake for 28-32 minutes, or until the center of the muffin springs back when touched and an inserted toothpick comes out with a few crumbs but no wet batter. They should be lightly golden on top.
- Remove muffins from the oven and let cool for a few minutes before serving.
Nutrition
Serving: 1muffin | Calories: 274kcal