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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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
Directions
Step 1
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
Step 2
In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
Step 3
Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bowl. Mix until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
Step 6
Divide the batter evenly into the muffin liners, filling each about 3/4 full.
Step 7
In a small bowl, combine the granola and honey. Stir until the granola is evenly coated.
Step 8
Sprinkle the granola mixture on top of each muffin, pressing down lightly to help it stick.
Step 9
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 10
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.
Step 11
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1049.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2784.5 |
| Total Fat 98.9g | 0% |
| Saturated Fat 47.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 541.3mg | 0% |
| Sodium 1874.9mg | 0% |
| Total Carbohydrate 429.0g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 202.3g | |
| Protein 53.7g | 0% |
| Vitamin D 109.2IU | 0% |
| Calcium 273.6mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 2309.8mg | 0% |
Source of Calories