Give your banana muffins a delicious upgrade with this Banana Granola Muffin recipe! The addition of crunchy homemade granola adds texture and a boost of nutrition, while the bananas make these muffins soft and fluffy on the inside and packed with healthy benefits.
And if you love muffins as much as I do, you must make my Blueberry Sour Cream Muffins and Morning Glory Muffins!
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5-Star Reader Comment
Truly a five star muffin!!! They are wonderful. Tasty, moist, tender. Yum. I make muffins every week and these lovelies are some of the best.
Linda
Over the past two weeks, I’ve made these muffins three times. The reason why? They are just that stinking good! I wanted something healthy for my family to eat for breakfast, and these muffins are exactly that. Each bite is tender and rich, with just the right balance of sweetness and banana goodness. Plus, my homemade granola adds loads of texture and flavor.
How To Make This Banana Muffin Recipe
Ingredients
- Simply pantry, dry ingredients are all-purpose flour, baking soda, salt, and sugar.
- I use sour cream, mashed banana, an egg, and unsalted butter to keep them moist.
- You can use your favorite granola. I like to use my homemade Easy Granola, which has coconut in it and adds a tropical note.
- For this easy muffin recipe, you’ll need a muffin tin and muffin liners.
Recipe Variations
- You can use plain Greek yogurt instead of sour cream for more protein.
- Go wild and add chocolate chips to the batter for sweetness!
- You can substitute applesauce or sweet potatoes for bananas if you like.
Step By Step Instructions
- Preheat the oven. Prepare a muffin tin with 12 muffin liners. Whisk together the dry ingredients in a large bowl. Then, in a medium bowl, beat together the butter and sugar until fluffy.
- Add in the other wet ingredients and mix until well blended.
- Use a wooden spoon to gently mix the wet and dry ingredients together, then carefully stir in the granola.
- Scoop the batter into the prepared pan and bake for 18-20 minutes or until golden brown. Transfer to a wire rack to cool.
Donya’s Tips For Making Muffins
- Beat the sugar and butter for 2 minutes! This helps to aerate the butter and stabilize the muffins.
- Do not overmix the batter! Doing so will overdevelop the gluten, leading to gummy muffins instead of light and fluffy ones.
How Do You Save Ripe Bananas?
Have overripe bananas but not ready to use them yet? Here’s what you can do:
Freeze Them for Smoothies or Baking: Peel the ripe bananas, slice them, and store them in an airtight container or a zip-top bag in the freezer.
Make Banana Puree: Mash the ripe bananas into a smooth puree and freeze them in small portions (like in an ice cube tray). This way, you’ll have ready-to-use banana puree for recipes like pancakes, muffins, or baby food.
Frequently Asked Questions
In an airtight container, you can store completely cooled muffins at room temperature for up to 3 days.
You can freeze them in a freezer-safe bag or container for up to 3 months. Just let them thaw before enjoying or reheating.
Not really. It just adds a nice texture to the muffins! If there are nuts in the granola, they will be crunchy.
What To Serve With Homemade Banana Muffins
Add these yummy muffins to a holiday breakfast or brunch buffet with Easy Egg Salad Sandwiches, Brown Sugar Pepper Bacon, Sausage and Cheese Frittata, and Pimento Cheese Grits. They make a great grab-and-go breakfast with Ham and Cheese Egg Cups.
More Muffin Recipes You’ll Love
If you tried this Banana Granola Muffin Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (unsalted) – 1 stick
- ⅔ cup sugar
- 1 large egg
- 1 cup ripe, mashed banana (2-3 bananas)
- ½ cup sour cream
- 1 cup granola – split into ½ portions
Instructions
- Heat oven to 350 degrees. Prepare 12 cup muffin pan by lining with paper liners. Set aside.
- In a large bowl, whisk together flour, baking soda and salt. In a second, medium size bowl, using a hand mixer, beat together butter and sugar until fluffy. Add egg, vanilla, mashed bananas and sour cream mixing until well blended. Using a spatula or wooden spoon, gently mix in wet ingredients into dry until just blended. Stir in ½ cup of granola being careful not over stir.
- Using a scoop or large spoon, evenly divide the batter between the muffin cups. Sprinkle remaining granola on top of each muffin. Bake for 18 – 20 minutes until muffins are golden brown on top and a toothpick inserted in to middle of muffin comes out clean.
- Transfer to a rack to cool. Enjoy!
Notes
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- You can use plain Greek yogurt instead of sour cream for more protein.
-
- Go wild and add chocolate chips to the batter for sweetness!
-
- You can substitute applesauce or sweet potatoes for bananas if you like.
- In an airtight container, you can store completely cooled muffins at room temperature for up to 3 days.
- You can freeze them in a freezer-safe bag or container for up to 3 months. Just let them thaw before enjoying or reheating.
Nutrition
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These are GREAT. I didn’t realised that I had used all my sour cream so just made up some buttermilk instead, and it worked really well! And chocolate chips because I can, ha. Will make again. The granola gives a lovely texture.
Thanks, Karin! The additons sound yummy.
~Donya
Truly a five star muffin!!! They are wonderful. Tasty, moist, tender. Yum. I make muffins every week and these lovelies are some of the best. I can’t believe I get to be the first reviewer. What a hoot! Thank you for this recipe, Donya!
Linda Blum
Hey there Linda!
Wow! Thank you so much for your kind words and this phenomenal rating, I am absolutely thrilled you enjoyed this recipe! These Banana Granola Muffins definitely make a tasty breakfast, if you liked these you should check out my Sour Cream Blueberry Muffins, they’re super simple and delicious. Thank you for your support, if you ever have any questions about a recipe please feel free to reach out!
~Donya