Banana Muffins with Crunchy Granola Topping
Elevate your breakfast game with these irresistible Banana Muffins with Crunchy Granola Topping! Bursting with the natural sweetness of ripe bananas and a hint of warm vanilla, these moist and fluffy muffins are a quick and satisfying treat that’s perfect for busy mornings or afternoon snacks. Each bite is crowned with a golden, honey-coated granola topping that adds a delightful crunch, making these muffins as texturally pleasing as they are flavorful. With just 15 minutes of prep and a simple blend of pantry staples like all-purpose flour, brown sugar, and butter, these are easy to whip up anytime. Plus, they’re a great way to use overripe bananas! Perfectly portable, family-approved, and endlessly snackable, these banana muffins are best enjoyed fresh but also freeze beautifully for later.
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Recipe Information
Ingredients
- 3 Ripe bananas
- 100 g Granulated sugar
- 50 g Brown sugar
- 75 g Unsalted butter, melted
- 2 Eggs
- 2 tsp Vanilla extract
- 200 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 60 ml Milk
- 100 g Granola
- 2 tbsp Honey
Instructions
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
Divide the batter evenly into the muffin liners, filling each about 3/4 full.
In a small bowl, combine the granola and honey. Stir until the granola is evenly coated.
Sprinkle the granola mixture on top of each muffin, pressing down lightly to help it stick.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 429.0 g | 156% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 202.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 274 mg | 21% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
