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Banana Crunch Muffins

A bowl with banana crunch muffins
Prep Time
20 min
Cook Time
25 min
Yields
18 servings

Shredded coconut, walnuts and dried banana chips give put the “crunch” in these banana crunch muffins. They’re a filling snack or sweet start to the day that little ones will love.

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ingredients

3
cups all-purpose flour
2
cups sugar
2
tsp baking powder
1
tsp baking soda
½
tsp salt
½
lb(s) unsalted butter, melted and cooled
2
extra-large eggs
¾
cup whole milk
2
tsp pure vanilla extract
1
cup ripe bananas, mashed (2 bananas)
1
cup ripe bananas, medium-diced (1 banana)
1
cup walnuts, small-diced
1
cup granola
1
cup sweetened, shredded coconut
Dried banana chips, granola, or shredded coconut (optional)
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directions

Step 1

Preheat the oven to 350ºF.

Step 2

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Step 3

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.;

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