Banana Crunch Muffins

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Banana Crunch Muffins (Soft Inside, Crunchy Top)

These Banana Crunch Muffins are a delicious twist on classic banana muffins, combining moist banana batter with crunchy granola, toasted nuts, and coconut for extra texture and flavor. They are soft and tender on the inside, slightly crisp on top, and packed with real banana taste in every bite. Perfect for breakfast, brunch, or a satisfying snack, these muffins are a great way to use up ripe bananas sitting on your counter.

What makes this recipe special is the combination of mashed banana for moisture and diced banana for little bursts of natural sweetness. The granola adds a gentle crunch, while coconut and nuts give the muffins a rich, bakery-style feel without being heavy.

Why You’ll Love These Muffins

  • Moist and fluffy texture with a satisfying crunch
  • Rich banana flavor using fresh, ripe bananas
  • Perfect for breakfast, lunchboxes, or afternoon snacks
  • Easy to customize with different nuts or add-ins
  • Stays soft for several days when stored properly

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large egg
  • 6 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/2 cup mashed ripe banana
  • 1/2 cup ripe banana, diced into small pieces
  • 1/2 cup chopped walnuts or almonds
  • 1/2 cup granola cereal
  • 1/2 cup sweetened or unsweetened shredded coconut
  • Dried banana chips for topping (optional)

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk the melted butter, egg, milk, vanilla extract, and mashed banana until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few streaks of flour are fine.
  5. Add the diced banana, chopped nuts, granola, and coconut. Fold gently until evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. If using banana chips, place one or two on top of each muffin.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean.
  8. Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Helpful Tips for Perfect Muffins

  • Use very ripe bananas for the best flavor and natural sweetness
  • Do not overmix the batter to keep the muffins light and tender
  • Choose granola with mild flavors so it doesn’t overpower the banana
  • If you prefer less sweetness, use unsweetened coconut
  • Nuts can be replaced with extra granola or omitted completely

Storage Instructions

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving.

Recipe Variations

  • Add chocolate chips for a sweeter treat
  • Use pecans or almonds instead of walnuts
  • Sprinkle oats or a little brown sugar on top before baking for extra texture
  • Make mini muffins and reduce baking time to 12–15 minutes

 

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