Ina Garten's Banana Granola Muffins recipe topped off with homemade granola. This is an easy to make banana nut muffin recipe that has everything you want in a breakfast muffin: deliciously soft and moist on the inside with a crunchy granola topping.
2sticks8 ounces unsalted butter, melted and cooled
3/4cupwhole milk
2eggs
2teaspoonsvanilla extract
2ripe bananasmashed
1bananasmall diced
1cupwalnutschopped
1cup+ 1/2 cup granoladivided
1cupunsweetened shredded coconutplus more for topping
Instructions
Pre-heat the oven to 350 F Degrees.
Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
Whisk together the milk, eggs, and vanilla extract in small mixing bowl.
Stir the butter into the dry ingredients. Fold in the milk mixture and mashed bananas into the flour and butter mixture. Mix until combined. Do not overmix (some lumps are okay).
Fold in the diced bananas, walnuts, 1-cup granola, and shredded coconut into the mixture.
Line a 12-cup muffin baking pan with muffin liners. Fill each muffin cup to the top with the filling, using a large ice cream scoop.
Top each muffin with the rest of the granola and shredded coconut.
Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean and tops are nicely browned.
Once baked, allow them to cool for 5 minutes and serve.
Notes
Note: You can make the batter a day in advance and add the walnuts, bananas, and shredded coconut when you are ready to bake.