I made a huge batch of homemade granola for the bridesmaid’s brunch we recently hosted (check it out here) and had a couple of jars left over. I have been finding all kinds of ways to use it including these incredible Banana Crunch Muffins.
First … the granola! It is so delicious that I just can’t stop eating it on it’s own. Make it now, and put it on yogurt, ice cream and on top of soothie bowls for weeks to come.
I like to store it in these fabulous Weck Jars I buy at Tin Cottage in Franklin.
They make great hostess gifts! Just tie a bit of string around the outside and a tag with the granola recipe. Not only is the granola a great gift, the recipient will love the jar!
Almond and Brown Sugar Granola
4 cups old-fashioned oats
1 cup sliced almonds
3/4 cup unsweetened coconut flakes
1/2 cup packed dark brown sugar
1/4 cup ground flax seed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1/4 cup maple Syrup
1 teaspoon vanilla
Preheat oven to 350 F. In a bowl mix the oats, almonds, coconut, brown sugar, flax seed, salt and cinnamon. In a separate bowl, whisk oil, maple syrup, honey and vanilla.Pour the liquid over the oat mixture. Stir gently until combined. Spread granola on two baking pans. Bake approx. 45 minutes. Remove from oven and let cool completely on baking sheet. Once cooled, remove from pan and store in an airtight container. Store at room temperature for 1 week or in the freezer for 3 months.
Now for the Banana Crunch Muffins!
These muffins are SO GOOD. They are like banana bread but better. They are like banana nut muffins but … better. Trust me … they are really delicious.
They are sweet and moist with great crunch from the granola that not only tops them but is also mixed into the batter. My in-laws said these muffins may be their favorite thing I’ve ever made … muffins!? Yep, they’re that good.
Banana Crunch Muffins
1 1/2 cups all-purpose flour
1 cups sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, melted and cooled
1 extra-large eggs
6 TBls. whole milk
1 teaspoon pure vanilla extract
1/2 cup mashed ripe bananas (1 banana)
1 cup medium-diced ripe bananas (1 banana)
3/4 cup granola (plus more for topping)
1/2 cup sweetened shredded coconut
Spray 12 large muffin cups with butter spray. Mix 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, granola, and coconut into the batter. Spoon the batter into muffin tins, filling each one to the top. Top each muffin with granola. 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.
Adapted from Ina Garten’s Banana Crunch Muffins recipe.