Banana Coconut Granola Muffins

March 29, 2016

These crunchy brunch muffins are quick and easy to make and seriously delicious. I had a bunch of overripe bananas and decided to throw in some extra pantry ingredients into the mix to change my typical banana bread recipe up a little bit. The granola and coconut really help enhance the banana flavoring, and the cupcake liners make them easy to grab and go as a pre or post-workout class snack.

Banana Coconut Granola Muffins

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown 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
  • 3 mashed ripe bananas
  • 1 cup granola (I used a granola with chocolate)
  • 1 cup shredded coconut

Preheat the oven to 350 degrees. Line muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl. 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 over mix. Fold the granola and coconut into the batter. Spoon the batter into the paper liners, filling each 1 inch to the top. Bake 18-22 minutes until top just starts to brown.

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