Sweet and crunchy, these muffins will vanish from your table in a heartbeat. Perfect with breakfast, as a snack or as dessert, these banana crunch muffins are loaded with flavor. Whether you’ve got a sweet-tooth snack craving or are searching for a delightful new muffin to try, this scrumptious recipe will leave your home smelling heavenly – and you reaching for more.
Ingredients
- 1 cup mashed ripe bananas (2 bananas)
- 1 cup medium-diced ripe bananas (1 banana)
- 1 cup roughly chopped walnuts
- 1 cup granola (plus extra for sprinkling)
- 1 cup banana chips (plus extra for sprinkling)
- 3 cups unbleached all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ pound (1 cup) butter, melted and cooled
- 2 large eggs
- ¾ cup whole milk
- 2 teaspoons vanilla
Makes 18 muffins
Instructions
- Preheat oven to 350 ° Fahrenheit
- In an electric stand mixer with a paddle attachment, add the flour, sugar, baking powder, baking soda and salt
- Stir slightly to combine
- Add in butter and mix slowly for several rotations
- Add the eggs, whole milk, vanilla and mashed bananas
- Mix until combined, also taking care not to over mix
- Remove the paddle attachment and stir in remaining ingredients
- Line 18-19 spots in muffin tins
- Using an ice cream scoop to spoon the batter, fill cups until slightly more than full
- Using the remaining granola and banana chips, generously sprinkle the tops with granola and place 1-2 banana chips in muffins’ center for added crunch
- Bake for approximately 25 minutes, until lightly golden brown and an inserted toothpick comes out clean
- Allow muffins to cool before serving
Sources: The Pink Peppercorn. Photo courtesy of Gail and The Pink Peppercorn. Photo has been minimally edited for size.
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