Real Recipe: Banana Muffins with Granola

MEA is here. For those of you who are in the education field and live in Minnesota, you know what that means. 4-day weekend! Being I have the time (and per the boyfriend’s request) I decided to make some banana muffins this afternoon. Never made banana muffins before, but decided it’s got to be a lot like making banana bread (although then I realized I don’t think I’ve ever made that either!). So looking up some recipes online, I decided to go with Tyler Florence’s recipe (from The Food Network), with my own substitutions/additions of course :)

If you’re looking for a yummy banana muffin recipe, this is it (although I’ve got to admit, I don’t have any other recipes to compare to!). Still, they were delicious. Perfect amount of banana, with just enough crunch. When you’ve got the time to do some baking (and some overripe bananas!), bake some Banana Muffins with Granola. You won’t be disappointed, I promise!

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Banana Muffins with Granola

Serves about 18 muffins
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Breakfast
Misc Child Friendly
These delicious Banana Muffins with Granola have just the right amount of banana balanced with a little crunch! Enjoy warm out of the oven or at room temperature.

Ingredients

  • 2 cups all-purpose flour (preferably organic )
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas (preferably fair-trade )
  • 1 cup brown sugar
  • 3/4 cups butter, melted and cooled (preferably organic )
  • 2 eggs (preferably organic )
  • 1 teaspoon vanilla extract (all-natural )
  • 3/4 cups granola

Note

I used Udi's Original Granola with banana chips, raisins, and nuts for a bit of a crunch! You could also sprinkle some granola on top of the muffins before you bake.

You could substitute 1 cup whole-wheat flour for 1 cup all-purpose flour if you're looking to add more fiber to the recipe (although bananas already pack some good fiber!).

Directions

Step 1
Preheat oven to 375 degrees
Step 2
Lightly butter or spray two muffin tins
Step 3
Combine flour, baking soda, and salt in large mixing bowl, set aside
Step 4
Mash two of the bananas with a fork in a small bowl, leaving some of the texture
Step 5
Whisk the other two bananas and the sugar together in separate bowl until banana chunks are dissolved, about three minutes
Step 6
Add in the melted butter, eggs, and vanilla and beat until well mixed, scraping down the sides of the bowl as you go
Step 7
Mix in the dry ingredients until just combined
Step 8
Fold in the granola and mashed bananas with a rubber spatula
Step 9
Spoon the batter into the muffin tins, about 1/2 to 3/4 full depending on size of muffins preferred
Step 10
Bake approximately 15 minutes, or until inserted toothpick comes out clean and muffins are browning on top
Step 11
Let cool for a few minutes
Step 12
Enjoy warm or room temperature (with a slab of your favorite butter of course!)

As it states above, I used Udi’s Gluten-free Original Granola (see my recommendation here!). It’s a great alternative to regular granola if you’re looking for a bit more crunch in your muffins!

Trackbacks

  1. […] morning I made Gluten-free Banana Muffins (there’s also these yummy Banana Muffins as well!). My first attempt with these didn’t go so well (or at least I didn’t think so, I […]

  2. […] morning I made Gluten-free Banana Muffins (there’s also these yummy Banana Muffins as well!). My first attempt with these didn’t go so well (or at least I didn’t think so, I […]

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