Latest news, food, business, travel, sport, Tips and Tricks...

Banana Crunch Muffins Recipe | Back to School Breads

Banana Crunch Muffins Recipe | Back to School Breads

This recipe has all the bases covered. Filled with sweet banana and topped with crunchy granola, these are hearty breakfast muffins. Add chocolate chips, and you've got a satisfying dessert.


  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 cup wheat bran
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 2/3 cup packed light brown sugar
  • 1 cup mashed bananas (about 2 medium)
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips (optional)
  • 1 cup granola


Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups.

In a large bowl, whisk together both flours and the bran, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together the eggs, brown sugar, bananas, buttermilk, oil, and vanilla extract. Add the egg mixture to the dry ingredients and stir just until the batter is blended. Use a flexible spatula to fold in the mini chocolate chips (if you're using them).

Divide the batter among the muffin cups and sprinkle the tops with granola. Then bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.