banana granola muffins

Last Sunday I made these banana granola muffins, mainly because I needed to get rid of some of my ridiculous granola stash and the ripe bananas wasting away in my kitchen. So I searched the net and came across the Banana Crunch Muffin recipe from Ina Garten’s The Barefoot Contessa Cookbook and changed it a little bit.



banana granola muffins
Prep time
Cook time
Total time
Yields: 24
  • 3 cups (375g) all-purpose flour
  • 1 cup (190g) granulated sugar
  • 1 cup (200g) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ pound (240g) unsalted butter, melted and cooled
  • 2 eggs (L)
  • ¾ cup (180ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 3 medium sized ripe bananas (half-heartedly mashed with a fork)
  • 3 cups (240g) granola (I used a granola with nuts and raisins) - you can easily substite one cup of granola with chopped nuts or raisins or cranberries...
  1. Line muffin cups with paper liners.
  2. Preheat oven to 350°F / 175°C.
  3. Sift the flour, then add the sugars, baking powder, baking soda and salt.
  4. Add the melted butter and blend.
  5. In a second bowl combine the eggs, milk, vanilla, and mashed bananas.
  6. Add them to the flour&butter mixture, add the granola and mix well, but don't overmix.
  7. Bake for 25 to 30 minutes or until the tops are brown.
  8. Cool slightly and serve.


The muffins turned out flavourful, tender and moist.




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