Granola Top Banana and Coconut Muffins

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 318kcal

Author Aysegul Sanford

Ingredients

3 cups 15 ounces all-purpose flour
2 cups 14 ounces granulated sugar
2 teaspoons baking powder
1- teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks 8 ounces unsalted butter, melted and cooled
3/4 cup whole milk
2 eggs
2 teaspoons vanilla extract
2 ripe bananas mashed
1 banana small diced
1 cup walnuts chopped
1 cup + 1/2 cup granola divided
1 cup unsweetened shredded coconut plus 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.

Nutrition