Best 7 Banana Muffins With Crunchy Granola Topping Recipes

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Indulge in the delightful harmony of sweet bananas, crunchy granola, and fluffy muffin texture with our delectable banana muffins adorned with a golden-brown granola topping. These muffins are not just a morning treat, but an explosion of flavors that will satisfy your cravings any time of the day. With a moist and tender crumb and a crispy, nutty topping, each bite is a symphony of textures and flavors. The natural sweetness of bananas, combined with the aromatic spices and a hint of vanilla, creates a harmonious flavor profile that is perfectly balanced by the crunchy granola topping. Whether you're looking for a quick breakfast option, a sweet snack, or a delightful dessert, these banana muffins with crunchy granola topping are sure to become a beloved favorite.

**Accompanying Recipes:**

1. **Classic Banana Muffins:** Experience the timeless flavor of classic banana muffins, showcasing the perfect balance of sweetness and moisture.

2. **Granola Topping:** Discover the secrets behind creating the perfect granola topping, with a delightful crunch and nutty flavor that elevates any muffin or yogurt bowl.

3. **Spiced Banana Muffins:** Embark on a culinary journey with these spiced banana muffins, where aromatic spices like cinnamon, nutmeg, and ginger add a warm and inviting depth of flavor.

4. **Healthy Banana Muffins:** Indulge in a healthier version of banana muffins, made with wholesome ingredients like whole wheat flour, Greek yogurt, and natural sweeteners, without compromising on taste.

5. **Chocolate Chip Banana Muffins:** Treat yourself to the irresistible combination of chocolate chips and banana muffins, where gooey chocolate morsels add an extra layer of decadence to the classic flavor.

6. **Mini Banana Muffins:** Enjoy the convenience of bite-sized muffins, perfect for on-the-go snacking or packing in lunch boxes, without sacrificing any of the delicious banana muffin experience.

7. **Vegan Banana Muffins:** Delight in a plant-based version of banana muffins, using dairy-free alternatives like almond milk and flax eggs, while still maintaining the moist and flavorful texture.

Let's cook with our recipes!

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

Provided by Ina Garten

Time 45m

Yield 18 large muffins

Number Of Ingredients 15

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
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • 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.
  • 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.

BANANA CRUMB MUFFINS



Banana Crumb Muffins image

The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
1 egg, lightly beaten
⅓ cup butter, melted
⅓ cup packed brown sugar
2 tablespoons all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  • In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g

BANANA MUFFINS WITH CRUNCHY GRANOLA TOPPING



Banana Muffins With Crunchy Granola Topping image

This is Giada Delaurentes' recipe for banana muffins, these are just without the frosting and with granola. My family really likes them !

Provided by nazbaz

Categories     Lunch/Snacks

Time 40m

Yield 18 muffins

Number Of Ingredients 12

3 cups all-purpose flour (sometimes we use 1/2 whole wheat)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar (we use brown sugar)
1 cup vegetable oil (we usually use extra virgin olive oil)
3 large eggs
1 tablespoon vanilla extract
4 bananas (ripe to over-ripe is better for mashing)
granola cereal

Steps:

  • Preheat oven to 325 degrees F.
  • Mix first 7 ingredients in a bowl.
  • In another large bowl, mix the rest of the ingredients, besides the bananas.
  • Mash the bananas (its sometimes easier to mash them in their skins a bit first) then add them to the bowl with the wet ingredients and mix them together.
  • Add the dry ingredients to the wet ingredients in 3 installments, make sure not to over-mix.
  • Either grease muffin tin with a paper towel dipped in olive oil or line the muffin tin with paper liners.
  • Fill the muffin cups about 3/4 the way up.
  • Crumble granola and add to the top of each muffin, adding as much or as little as you want.
  • Bake for about 20-25 minutes or untill a toothpick comes out clean.
  • Enjoy !

BANANA MUFFINS



Banana Muffins image

Provided by Food Network Kitchen

Time 45m

Yield 12 muffins

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
2 cups smashed bananas (about 4 to 6 bananas)
1/2 cup vegetable oil
1/2 cup milk
2 large eggs, at room temperature
1/8 teaspoon fine salt
1/2 teaspoon pure vanilla extract
3/4 cups chopped walnuts

Steps:

  • Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
  • Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
  • Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
  • Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
  • Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

EASY BANANA MUFFINS



Easy Banana Muffins image

They raise well, don't stick, and taste great!

Provided by Easter Bunny

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 16

Number Of Ingredients 11

cooking spray (such as Baker's Joy®)
¾ cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 bananas, mashed
½ cup white sugar
⅓ cup canola oil
¼ cup brown sugar
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
  • Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl.
  • Mix bananas, white sugar, canola oil, brown sugar, and egg together in a separate large bowl; fold banana mixture into flour mixture until just incorporated. Scoop batter into prepared muffin cups.
  • Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 25 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 187.8 mg, Sugar 13.3 g

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS



King Arthur Flour's Banana Crumb Muffins image

A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.

Provided by The New York Times

Categories     breakfast, brunch, easy

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1/2 cup King Arthur unbleached all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
4 tablespoons (1/2 stick) butter or margarine, room temperature
1 1/2 cups King Arthur unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large, ripe bananas, mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter or margarine, melted

Steps:

  • For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
  • For the muffins, in large bowl, combine dry ingredients. Set aside.
  • In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
  • Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
  • Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

BANANA MUFFINS WITH A CRUNCH



Banana Muffins with a Crunch image

This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!

Provided by HARAJUKUWA

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
¾ cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2 bananas, mashed
1 banana, chopped
1 cup granola
1 cup chopped walnuts
1 cup shredded coconut
¼ cup banana chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 306 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 15.9 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 246.2 mg, Sugar 21.2 g

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
  • Don't overmix the batter: Overmixing can result in tough, dense muffins.
  • Use a variety of granola: Feel free to experiment with different types of granola to find your favorite flavor combination.
  • Don't be afraid to add mix-ins: You can add nuts, chocolate chips, dried fruit, or other ingredients to your muffins to make them even more delicious.
  • Store muffins properly: Muffins can be stored at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These banana muffins with crunchy granola topping are a delicious and easy-to-make breakfast or snack. They're perfect for using up ripe bananas, and they're sure to be a hit with the whole family. With a few simple tips, you can make the perfect batch of banana muffins every time.

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